Mile High Ginger Pie

By carvalhohm

Ingredients

• 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 Ginger, Ground
• 1/8 teaspoon Cinnamon, Ground
• 1 tub (8 ounces) frozen whipped topping, thawed
• 1/4 cup sliced almonds, toasted

Details

Servings 8
Adapted from mccormick.com

Preparation

Step 1

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