Low-Fat, High Fibre Graham Wafer Crumb Crust

Taken from a Reader's Digest recipe, this is the one I use for Key Lime Pie. Use it for Cheesecakes, or squares that have a graham wafer crumb crust. Make 1 and 1/2 times the recipe or double it to cover a spring form pan.

1 cup (250 ml) low-fat graham cracker crumbs (about 12 squares)
1/2 cup (125 ml) toasted wheat germ
1 Tbsp (15 ml) Splenda
2 Tbsp (30 ml) olive oil

Combine cracker crumbs, wheat germ and Splenda in food processor. While processor is on low speed, slowly add olive oil. When crumbs and oil are well combined, press firmly into bottom and up the sides of a 9 inch pie plate.Bake at 350* F., for about 10 minutes, til lightly browned and set.