MILE HIGH GINGER PIE

1/4 cup caramel dessert topping
1 prepared vanilla cookie crust (6 ounces)
2 cups half-and-half
2 packages (3 1/2 ounces each) instant vanilla pudding mix
1/2 teaspoon McCormick® Ground Ginger
1/8 teaspoon McCormick® Ground Cinnamon
1 tub (8 ounces) frozen whipped topping, thawed, divided use
1/4 cup sliced almonds, toasted (for garnish)

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.

Makes 8 servings

Nutritional Information per One Serving: About 386 Calories, Fat 18g, Protein 4g, Carbohydrates 52g, Cholesterol 32mg, Sodium 439mg, Fiber 1g

Source: McCormick & Company, Inc.