Recipe

Mile High Ginger Pie Recipe

Add Step-by-Step Photos	Lillyann / All my dishes 11 months, 1 week ago This easy, no-bake recipe is a welcome departure from the standard holiday cream pie. Quick to make and EASY to eat! Prep:15m Cook:180m Servings:8	Lillyann
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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

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

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.

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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