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Cinnamon Toast Crunch® Ice Cream Pie

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  • Prep 20 min
  • Total 0 min
  • Servings 8
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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!
By Brooke Lark
Updated Jun 8, 2011
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  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    Don’t have a deep-dish pie plate? You can make this recipe in a regular pie plate but expect a mile-high pie!
  • tip 2
    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 Facts are not available for this recipe
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