Cinnamon Toast Crunch® Ice Cream Pie

Cinnamon Toast Crunch® Ice Cream Pie

Blogger Brooke McLay from Cheeky Kitchen shares a favorite recipe.

Prep Time

20

Minutes

Total Time

00

Minutes

Makes

8

servings

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.
Makes 8 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Substitution
Don’t have a deep-dish pie plate? You can make this recipe in a regular pie plate but expect a mile-high pie!
How-To
To soften the ice cream, try placing a single carton in your microwave, and zapping it for 1 minute on the Defrost setting. This lower heat setting allows you to soften the ice cream quickly without melting it around the edges.

Nutrition Information:

1 Serving (1 Serving)
        Exchanges: Free*Percent Daily Values are based on a 2,000 calorie diet.
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