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“This dessert is a great standby if made ahead and frozen. This is a no-flop dessert!”
READY IN:
20mins
SERVES:
12
YIELD:
1 pie
UNITS:
US

Ingredients Nutrition

Directions

  1. Soften raisins in water.
  2. Once softened, drain and discard water.
  3. Whip the cream until stiff then fold in caramel, vanilla and rum.
  4. Spread 1/2 the cream mixture over the cookie pie crust.
  5. Sprinkle 1/2 raisins over the cream.
  6. Repeat the layers.
  7. Refrigerate overnight.

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