Mile High Ginger Pie
From lillyann 15 years agoIngredients
- 1/4 cup caramel dessert topping shopping list
- prepared vanilla cookie crust (6 ounces) shopping list
- 2 cups half-and-half shopping list
- 2 packages (3 1/2 ounces each) instant vanilla pudding mix shopping list
- 1/2 teaspoon McCormick® ginger, Ground shopping list
- 1/8 teaspoon McCormick® cinnamon, Ground shopping list
- 1 tub (8 ounces) frozen whipped topping, thawed shopping list
- 1/4 cup sliced almonds, toasted shopping list
How to make it
- 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.
People Who Like This Dish 1
- winny Denver, CO
- lillyann Colorado Springs, CO
- Show up here?Review or Bookmark it! ✔
The Groups
-
Cookbook Reviews
149 members -
Comfort Foods
784 members -
Piece Of Cake
376 members -
Southern Essentials
226 members -
Southern Cooks
567 members -
Cookies And Sweets
454 members -
Party Food
316 members -
A Slice Of Pie
126 members -
Short Cut Cooking
221 members -
Unusual Combinations
82 members
Reviews & Comments 0
-
All Comments
-
Your Comments