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Breakfast + Dessert = Cinnamon Toast Crunch Ice Cream Pie!

I absolutely love Cinnamon Toast Crunch.  My favorite cereal by far.  

Breakfast, lunch, dinner, late night snack — it doesn’t matter.  I even like it on Facebook. So when I stumbled on to this recipe, I had to share.

I haven’t made it yet.  If you do, let me know how it turns out.  It sounds incredible!

What’s in it:

  • 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


  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. Pour remaining topping into bottom of crust.
  3. 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.
  4. 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.
  5. 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.

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