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This easy, no-bake recipe is a welcome departure from the standard holiday cream pie.
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® Ginger, Ground
1/8 teaspoon McCormick® Cinnamon, Ground
1 tub (8 ounces) frozen whipped topping, thawed
1/4 cup sliced almonds, toasted
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.
(Amount per serving)