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.
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