My kids would go bonkers over this recipe. I mean, it’s a dessert with Cinnamon Toast Crunch cereal!
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 |
- 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.
Coupons:
-$1.00/2 General Mills Cereals, 6/19 SS or 7/10 SS
-$1.50/2 General Mills Cereals, printable
-$.55/1 General Mills Cinnamon Toast Crunch, printable (sign up required)
Thanks, Stretching Your Budget!
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