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 dessert: the Cinnamon Toast Crunch® Ice Cream Pie! This scrumptious treat combines the nostalgic flavors of your favorite breakfast cereal with the creamy goodness of vanilla bean ice cream, creating a dessert that is sure to impress family and friends alike. Perfect for any occasion, this pie is not only easy to make but also ready in just 20 minutes, making it an ideal choice for last-minute gatherings or a special family night.

The crunchy, buttery crust made from finely crushed Cinnamon Toast cereal provides the perfect base for the rich layers of caramel and ice cream. As you toast the coconut to a golden brown, your kitchen will fill with an irresistible aroma that will have everyone eagerly anticipating dessert. Topped with a fluffy whipped topping and a drizzle of caramel, this pie is a feast for the eyes as well as the taste buds.

With each bite, you'll experience a delightful combination of textures and flavors: the crunch of the cereal, the creaminess of the ice cream, and the sweetness of the caramel. Whether you're serving it at a birthday party, a summer barbecue, or simply enjoying a cozy night in, this Cinnamon Toast Crunch® Ice Cream Pie is sure to become a new favorite. So grab your ingredients and get ready to create a dessert that will leave everyone asking for seconds!

Ingredients

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

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%