Everyone who knows me, knows that I, 99% of the time cook everything from scratch…well…I decided to be somewhat lazy and make something similar to what was made for me as a kid. No Bake Ginger Caramel Pie Cups
If you don’t consider yourself as a good cook, then you really can’t go wrong with this recipe A crunchy base with a delicious caramel center that tasters just like caramel fudge topped with pumpkin spice pudding
1 Large packet of ginger nut snaps
1 1/2 tins condensed milk
1 96g packet of instant pumpkin spice pudding mix
1 cup milk
1 tub of cool whip (or whip your own with heavy whipping cream)
Now this will make approximately 40 small bite size cups.
Heat a couple of ginger snaps at a time in microwave for approximately 25 seconds and then you have to work very quickly whilst they are soft and warm.
NOTE: Don’t over heat them or they will burn and taste bitter.
Gently push ginger snaps down into mini cup cake pan to create a mould. They will harden once they cool.
Pour condensed milk into saucepan and stir over medium to low heat until condensed milk has thickened. Scoop half a teaspoon of caramel into moulds.
Pour packet of pumpkin spice pudding mix into large bowl and whisk in milk. Fold cream into mixture until combined. Use one teaspoon of pudding mix on top of the caramel.
This is seriously delicious and you can’t mess these ginger snap caramel pie cups up!