Mile High Ginger Pie Yield: 8 servings. 1/4 cup caramel dessert topping 1 prepared vanilla cookie crust 2 cups half-and-half 2 (3 1/2-ounce) packages instant vanilla pudding mix 1/2 teaspoon ground ginger 1/8 teaspoon ground cinnamon 8 ounces frozen whipped topping, thawed 1/4 cup sliced almonds, toasted
1. Spread caramel topping in crust. 2. Pour half-and-half into bowl. Add pudding mixes, ginger and cinnamon. Whisk 2 minutes or until blended. Mixture will be thick. Let stand 5 minutes. 3. Stir in 11/2 cups of whipped topping. Spoon into crust. 4. Refrigerate 3 hours or overnight to set. Top with remaining whipped topping before serving. Garnish with nuts. Nutrition information per serving Calories 386 Fat 18 g Fiber 1 g Sodium 439 mg Carbohydrate 52 g Protein 4 g _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
