Serves: 6
Total Calories: 48
Crush 12 gingersnaps and mix with sugar, butter, and 1 tablespoon of water. Spread over bottom of 8-inch pie plate. Cut 6 gingersnaps in half, arrange around edge of pie plate. Prepare pudding according to package directions, using combined rum and cream instead of milk. Pour pudding into gingersnap shell. Chill for at least 2 hours.
This Rum and Butterscotch Pie recipe is from the Secrets from the White House Kitchens Cookbook. Download this Cookbook today.
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