This easy, no-bake recipe is a welcome departure from the standard holiday cream pie.
15m
PREP TIME
386
CALORIES
8
INGREDIENTS
This easy, no-bake recipe is a welcome departure from the standard holiday cream pie.
15m
PREP TIME
386
CALORIES
8
INGREDIENTS
Ingredients 8 Servings
- 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® Ground Ginger
- 1/8 teaspoon McCormick® Ground Cinnamon
- 1 tub (8 ounces) frozen whipped topping, thawed
- 1/4 cup sliced almonds, toasted
INSTRUCTIONS
- 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.
NUTRITION INFORMATION
(per Serving)
INSTRUCTIONS
- 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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