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Home / Recipes / Mile High Ginger Pie
Mile High Ginger Pie
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This easy, no-bake recipe is a welcome departure from the standard holiday cream pie.

Makes 8 servings.

Prep Time: 15 minutes

Refrigerate: 3 hours

INGREDIENTS

1/4 cup caramel dessert topping

1 prepared vanilla cookie crust (6 ounces)

2 cups half-and-half

2 packages (4-serving size each) vanilla instant pudding mix

1/2 teaspoon McCormick® Ginger, Ground

1/8 teaspoon McCormick® Cinnamon, Ground

1 tub (8 ounces) frozen whipped topping, thawed

1/4 cup sliced almonds, toasted

DIRECTIONS

1. Spread caramel dessert topping evenly in bottom of crust. Set aside.

2. Pour half-and-half into large bowl. Add pudding mixes, ginger and cinnamon; beat with wire whisk 2 minutes or until well blended. (Mixture will be thick.) Let stand 5 minutes. Gently stir in 1 1/2 cups of the whipped topping. Spoon into crust.

3. Refrigerate 3 hours or overnight until set. Spread remaining whipped topping over filling just before serving. Sprinkle almonds around edge of pie. Store leftover pie in the refrigerator

NUTRITION INFORMATION

per serving

Calories: 386

Fat: 18 g

Carbohydrates: 52 g

Cholesterol: 32 mg

Sodium: 439 mg

Fiber: 1 g

Protein: 4 g

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