Ginger Cream Pie

Name: Ginger Cream Pie
Prep time: 15 min
Yield: 8
Cuisine: American,
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 tsp McCormick® Ginger, Ground; 1/8 tsp McCormick® Cinnamon, Ground; 1 tub (8 ounces) frozen whipped topping thawed; 1/4 cup sliced almonds toasted

This easy, no-bake recipe is a welcome departure from the standard holiday cream pie.

15m

PREP TIME

386

CALORIES

8

INGREDIENTS

Servings: 8

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® Ground Ginger
1/8 teaspoon McCormick® Ground Cinnamon
1 tub (8 ounces) frozen whipped topping, thawed
1/4 cup sliced almonds, toasted

KEY PRODUCTS

INSTRUCTIONS

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.