Ginger Cream Pie

This easy, no-bake recipe is a welcome departure from the standard holiday cream pie.

Serves: Makes 8 servings.
15 mins Prep time
15 mins Prep time
  • 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.

Nutrition information

(Amount per serving)

  • 386Calories: 386Cholesterol: 32mg
  • Sodium: 439mgProtein: 4g
  • Total Fat: 18gFiber: 1g
  • Carbohydrate: 52g