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Prep Time: 0 Minutes Cook Time: 180 Minutes |
Ready In: 180 Minutes Servings: 8 |
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This easy, no-bake recipe is a welcome departure from the standard holiday cream pie. Quick to make and EASY to eat! Ingredients:
1/4 cup caramel dessert topping |
prepared vanilla cookie crust (6 ounces) |
2 cups half-and-half |
2 packages (3 1/2 ounces each) instant vanilla 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.
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