Frosted Gingerbread Pudding Pie
Frosted Gingerbread Pudding Pie- Creamy gingerbread pudding is made with a surprise ingredient then spread into a homemade shortbread cookie crust.
December 7, 2024 by Nicole Collins
Today, we’re making a Frosted Gingerbread Pudding Pie!
It’s Day 7 in our 12 Days of Cheese series! And since we’re past the halfway point, it seems like the perfect time for dessert! This one comes together so easily thanks to a surprise ingredient, so let’s get to it!
Let’s start with the crust. We’re going to make a simple shortbread cookie crust using some store bought shortbread cookies, a little melted butter, and a sprinkle of brown sugar. Ground the cookies to fine crumbs in the food processor, mix the crumbs with the butter and brown sugar until the mixture resembles wet sand, then press it up the bottom and sides of a pie plate. Toss it in the oven for about 10 minutes to set, then we have to let it cool completely.
For our pie filling, we’re going to make a light and fluffy gingerbread cheesecake pudding mix using a special secret ingredient…coffee creamer! We’ll start by mixing a box of vanilla instant pudding mix with some frosted gingerbread flavored coffee creamer. We’ll whisk the two together until the pudding starts to thicken, then let it sit for a few minutes to continue to thicken. The pudding will be thin, but that’s ok. We’re going to add cream cheese to it to help move it along.
Once our pudding has started to set, we’re going to beat in a block of softened cream cheese and half a tub of cool whip. We’ll beat the mixture until it’s nice and smooth. Then, we’ll transfer the mixture into our cooled pie crust. Then, our pie has to go to the fridge to set for at least 8 hours but preferably overnight.
To finish our pie, we’re going to take the other half tub of cool whip and use that to pipe a pretty design around the outer edges of the pie. Then to really drive the gingerbread flavors home, we’ll decorate the pie with mini gingerbread man cookies all around the out edges. It’s almost too pretty to eat! Almost.
This pie is very light and creamy with the perfect flare of sweet vanilla kissed gingerbread flavor. If you want the pie to be a little more stable, it does freeze well and can be eaten from a frozen state for a more sorbet like experience. But, I love the smooth texture of the pudding against the crisp, buttery shortbread cookie crust. It’s such a creamy, dreamy holiday treat!
Tomorrow, food becomes art for a festive little project that’s festive for both the grownups and the kiddos!
I hope you guys enjoy. And, let’s eat!
Frosted Gingerbread Pudding Pie
Serves: 8 Print
Ingredients:
1 pack (11.2 oz for Keebler) shortbread cookies
5 tbsp unsalted butter, melted
1 tbsp brown sugar
1 pack (3.4 oz) vanilla instant pudding mix
1 ½ cups Frosted Gingerbread coffee creamer
8 oz cream cheese, softened to room temperature
8 oz cool whip, thawed and divided
Gingerbread cookies, for garnish
Directions:
Make the Crust: Preheat oven to 350 degrees. Add cookies to the bowl of a food processor, and process on high until just finely ground. Add cookie crumbs to a bowl with melted butter and brown sugar. Mix well until the crumbs resemble the texture of wet sand. Gently and evenly press crumbs on the bottom and up the sides of a 9 inch pie plate. Bake for 10 minutes. Set aside to cool completely.
To a large bowl, add pudding mix and creamer. Whisk for 2 mins until the pudding starts to thicken, then allow the pudding to sit for 5 mins to continue to thicken. (It will still be fairly thin, and that’s ok.) Add cream cheese, and beat with a hand mixer until fully combined. Add half of the cool whip to the bowl. Beat again until fully combined. Transfer pudding mix to cooled crust, and spread out into an even layer. Refrigerate for at least 8 hours, but preferably overnight.
Add remaining 4 oz of cool whip to a piping bag, and pipe around the edges of the pie to decorate. Garnish with gingerbread cookies, if desired. Enjoy!
Recipe notes:
*I used Keebler sandies cookies, but if you’re using a different brand of cookies, we need 2 cups of crumbs total.
*I used a Wilton 6B tip to pipe the cool whip onto the pie.
*This pie is pretty light and loose, so it’s best served straight from the fridge and as chilled as possible.
*Usually, I’d say it’s ok to swap lowfat cream cheese and cool whip for a recipe like this, but I’d recommend sticking with full fat for this one.
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