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Cinnamon Toast Crunch® Ice Cream Pie
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Prep Time:
20 minutes
Total Time:
🌟Decadent ice cream pie with vanilla, caramel, and coconut on a Cinnamon Toast Crunch crust. Ready in just 20 minutes!🍦
Ingredients:
  • 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
Instructions:
  • Combine 3 cups of crushed cereal and melted butter in a 10-inch deep-dish pie plate. Press the mixture firmly into the bottom and up the sides of the plate to create the crust, without greasing the plate.
  • Set aside a generous amount of caramel topping for a beautiful finishing touch. Then, pour the rest of the luscious caramel topping into the crust.
  • Let ice cream soften while toasting coconut. Heat coconut in a nonstick saucepan over high heat, stirring constantly until golden brown. Transfer coconut to a plate and let it cool.
  • In a large bowl, combine slightly softened ice cream with 1/2 cup of toasted coconut. Transfer the mixture into the crust-lined pie plate, using a spatula to form a mound in the center. Freeze for about 1 hour until firm.
  • Finish by generously dolloping fluffy whipped topping over the creamy ice cream. Next, elegantly drizzle the decadent caramel topping onto each slice of pie, then sprinkle with 1/4 cup of cereal and toasted coconut for a delightful crunch.

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