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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