Cinnamon Toast Crunch® Ice Cream Pie

Health score
1%
Cinnamon Toast Crunch® Ice Cream Pie
20 min.
8
415kcal

Suggestions


Indulge your sweet tooth with a delightful twist on a classic favorite: Cinnamon Toast Crunch® Ice Cream Pie! This scrumptious dessert combines the nostalgic flavors of your childhood breakfast cereal with the creamy goodness of vanilla bean ice cream, creating a treat that’s perfect for any occasion. Whether you’re hosting a summer barbecue, celebrating a birthday, or simply craving something sweet, this pie is sure to impress your family and friends.

With a crunchy, buttery crust made from finely crushed Cinnamon Toast Crunch® cereal, each bite offers a satisfying crunch that perfectly complements the rich, velvety ice cream filling. The addition of toasted coconut adds a tropical flair, while the luscious caramel topping drizzled on top elevates this dessert to a whole new level of decadence. Plus, it’s incredibly easy to make, requiring just 20 minutes of prep time and a little patience as it freezes to perfection.

Not only is this Cinnamon Toast Crunch® Ice Cream Pie a feast for the taste buds, but it also brings a fun and playful element to your dessert table. With its vibrant layers and delightful textures, it’s a showstopper that will have everyone reaching for seconds. So gather your ingredients, roll up your sleeves, and get ready to create a dessert that will leave a lasting impression!

Ingredients

  • cups buttered toast crushed finely
  • 0.5 cup butter melted
  • 12 oz mrs richardson's butterscotch caramel sauce 
  •  whipped cream 
  • cups coconut or shredded finely
  • oz non-dairy whipped topping 
  • 0.3 cup buttered toast 

Equipment

  • bowl
  • sauce pan
  • spatula

Directions

  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.
  3. Pour remaining topping into bottom of crust.
  4. 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.
  5. Transfer coconut to plate; cool.
  6. 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.
  7. To serve, spread whipped topping over top of ice cream.
  8. Drizzle caramel topping over individual servings of pie; sprinkle with 1/4 cup cereal and the toasted coconut.

Nutrition Facts

Calories415kcal
Protein4.5%
Fat48.65%
Carbs46.85%

Properties

Glycemic Index
15.13
Glycemic Load
0.15
Inflammation Score
-4
Nutrition Score
6.6026087221892%

Nutrients percent of daily need

Calories:414.67kcal
20.73%
Fat:23.11g
35.56%
Saturated Fat:16.61g
103.84%
Carbohydrates:50.07g
16.69%
Net Carbohydrates:47.53g
17.28%
Sugar:33.61g
37.34%
Cholesterol:31.42mg
10.47%
Sodium:435.57mg
18.94%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:4.81g
9.63%
Manganese:0.45mg
22.28%
Selenium:12.55µg
17.93%
Fiber:2.54g
10.16%
Folate:38.05µg
9.51%
Vitamin B1:0.14mg
9.48%
Phosphorus:94.12mg
9.41%
Iron:1.5mg
8.34%
Vitamin A:414.32IU
8.29%
Calcium:82.47mg
8.25%
Vitamin B2:0.13mg
7.89%
Copper:0.13mg
6.53%
Vitamin B3:1.3mg
6.51%
Potassium:170.24mg
4.86%
Magnesium:18.49mg
4.62%
Vitamin E:0.61mg
4.08%
Zinc:0.46mg
3.09%
Vitamin K:2.94µg
2.8%
Vitamin B12:0.16µg
2.73%
Vitamin B5:0.23mg
2.26%
Vitamin B6:0.04mg
1.78%
Vitamin C:0.87mg
1.06%