Cinnamon Toast Crunch serves as the sweet crust for our ice cream pie made with vanilla ice cream, caramel topping and shredded coconut. It only takes 20 minutes to make!
About 5 cups Cinnamon Toast Crunch™ cereal, finely crushed to make 3 cups
cup butter, melted
jar (12 oz) caramel topping
carton (1/2 gallon) vanilla bean ice cream
cups finely shredded coconut
container (8 oz) whipped topping
cup Cinnamon Toast Crunch™ cereal, uncrushed
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.
Reserve several tablespoons caramel topping for garnish. Pour remaining topping into bottom of crust.
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.
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.
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.
Don’t have a deep-dish pie plate? You can make this recipe in a regular pie plate but expect a mile-high pie!
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 PER SERVING
Serving Size: 1 Serving
% Daily Value
- Total Fat
- Saturated Fat
- Total Carbohydrate
- Dietary Fiber
- Vitamin C
*Percent Daily Values are based on a 2,000 calorie diet.