 | | Directions | 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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Prep Time: 15 minutes
Servings: 8
|  | | Ingredients | | - | | 1/4 cup caramel dessert topping |
| - | | 1 prepared vanilla cookie crust (6 ounces) |
| - | | 2 cups half-and-half |
| - | | 2 packages (4-serving size %3cu%3eeach%3c/u%3e) vanilla instant pudding mix |
| - | | 1/2 teaspoon McCormick® Ginger, Ground |
| - | | 1/8 teaspoon McCormick® Cinnamon, Ground |
| - | | 1 package whipped topping, thawed (8 ounce pkg) |
| - | | 1/4 cup sliced almonds, toasted |
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| | Nutrition (per serving) | Calories: 386 Calories
Fat: 18 Grams
Protein: 4 Grams
Cholesterol: 32 Milligrams
Carbohydrates: 52 Grams
Sodium: 439 Milligrams
Fiber: 1 Grams
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