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Title: Slices of Pleasure (aptly named)
Submitted by: sness - June 21, 2006
Crust
30 - 2’ wide ginger snaps
½ cup broken pecans
1/3 cup margarine or butter, melted
In a food processor combine snaps and nuts and process till finely crushed.
You should have about 2 ½ cups of crumbs. Press firmly into the bottom of a
9½-11" round tart pan with removable bottom.
Filling
¾ cup half-and-half cream
1 - 8oz. carton sour cream
1 - 4 serving size instant vanilla pudding
1 T candied ginger finely chopped
1 tsp grated ginger root or ¼-½ tsp ground ginger
1 T apricot brandy (optional - I never use)
Whisk together until fairly smooth, about 2 minutes. Pour into cooled pie shell. Chill in fridge.
30 - 2’ wide ginger snaps
½ cup broken pecans
1/3 cup margarine or butter, melted
In a food processor combine snaps and nuts and process till finely crushed.
You should have about 2 ½ cups of crumbs. Press firmly into the bottom of a
9½-11" round tart pan with removable bottom.
Filling
¾ cup half-and-half cream
1 - 8oz. carton sour cream
1 - 4 serving size instant vanilla pudding
1 T candied ginger finely chopped
1 tsp grated ginger root or ¼-½ tsp ground ginger
1 T apricot brandy (optional - I never use)
Whisk together until fairly smooth, about 2 minutes. Pour into cooled pie shell. Chill in fridge.