Texture is creamy, tasty, and not too sweet. First made it Jan. 9, 2010 and have many times since then. To make crust firmer, I add 1/3 tablespoon butter to 1/3 cup, which equals 5 2/3 tablespoons. In a large bowl, I mix wafer crumbs, nuts (walnuts), butter and 2-3 tablespoons of light brown sugar then blend thoroughly and pour in a 9x13-inch baking dish. Adding extra butter and brown sugar firms the crust to a bar consistency. Once I start eating a few teaspoonfuls the night after making it, it is hard putting the spoon down.