Cinnamon Toast Crunch® Ice Cream Pie

 

About 5 cups Cinnamon Toast Crunch® cereal, finely crushed to make 3 cups

1/2

cup butter, melted

1

jar (12 oz) caramel topping

1

carton (1/2 gallon) vanilla bean ice cream

2

cups finely shredded coconut

1

container (8 oz) whipped topping

1/4

cup Cinnamon Toast Crunch® cereal, uncrushed

• 1 In ungreased 10-inch deep-dish pie plate, mix 3 cups crushed cereal and melted butter with fork until well combined. Press mixture firmly in bottom and up sides of pie plate to make crust.
• 2 Reserve several tablespoons caramel topping for garnish. Pour remaining topping into bottom of crust.
• 3 Allow ice cream to soften slightly while toasting coconut. In 3-quart nonstick saucepan, heat coconut over high heat, stirring constantly, until coconut is golden brown. Transfer coconut to plate; cool.
• 4 Spoon slightly softened ice cream into large bowl. Stir in 1/2 cup of the toasted coconut. Spoon ice cream into crust-lined pie plate, using spatula to create mound in center of crust. Freeze until firm, about 1 hour.
• 5 To serve, spread whipped topping over top of ice cream. Drizzle caramel topping over individual servings of pie; sprinkle with 1/4 cup cereal and the toasted coconut.