Cinnamon Toast Crunch® Ice Cream Pie

Name: Cinnamon Toast Crunch® Ice Cream Pie
Prep time: 20 min
Cook time: 20 min
Total time: 20 min
Yield: 8
Cuisine: Global
Ingredients: 118 milliliters butter, melted; 340 grams jar caramel topping; 59 milliliters Cinnamon Toast Crunch® cereal, uncrushed; 473 milliliters finely shredded coconut; 1 carton (1/2 gallon) vanilla bean ice cream; 227 grams container whipped topping

Cinnamon Toast Crunch® Ice Cream Pie might be just the dessert you are searching for. One portion of this dish contains about 2g of protein, 22g of fat, and

Instructions

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.

Ingredients you will need

Butter

Cereal

Crust

Reserve several tablespoons caramel topping for garnish.

Ingredients you will need

Caramel Sauce

Pour remaining topping into bottom of crust.

Ingredients you will need

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.

Ingredients you will need

Ice Cream

Coconut

Equipment you will use

Sauce Pan

Transfer coconut to plate; cool.

Ingredients you will need

Coconut

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.

Ingredients you will need

Ice Cream

Coconut

Crust

Equipment you will use

Spatula

Bowl

To serve, spread whipped topping over top of ice cream.

Ingredients you will need

Whipped Topping

Ice Cream

Spread

Drizzle caramel topping over individual servings of pie; sprinkle with 1/4 cup cereal and the toasted coconut.

Ingredients you will need

Caramel Sauce

Coconut

Cereal

Equipment

Sauce Pan

Spatula

Bowl

Ingredients

Servings:

118milliliters

butter, melted 340grams

jar caramel topping 59milliliters

Cinnamon Toast Crunch® cereal, uncrushed 473milliliters

finely shredded coconut 1

carton (1/2 gallon) vanilla bean ice cream 227grams

container whipped topping

Recommended wine: Cream Sherry, Moscato Dasti, Port

Cream Sherry, Moscato d'Asti, and Port are my top picks for Ice Cream. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. One wine you could try is NV Johnson Estate Cream Sherry. It has 5 out of 5 stars and a bottle costs about 19 dollars.