Ingredient:
3 cups Cinnamon Toast Crunch cereal
2 tbsp sugar
1/3 cup butter, melted
1 container (28 oz) Häagen-Dazs vanilla ice cream, softened
1 1/4 cups Cinnamon Toast Crunch cereal, coarsely crushed
1/4 cup chopped salted almonds
2 tbsp caramel sauce
Sweetened whipped cream, if desired
Method:
Heat oven to 350°F.
In food processor, place 3 cups cereal; cover and process until finely crushed. In medium bowl, mix crushed cereal and sugar with fork. Stir in melted butter until well blended. Press cereal mixture evenly in bottom and up side of ungreased 9-inch pie plate. Bake 7 to 9 minutes or until set. Cool completely, about 30 minutes.
Spread softened ice cream in crust. In small bowl, stir coarsely crushed cereal with almonds until blended. Top ice cream layer with cereal mixture. Press pieces firmly in top. Freeze until solid, about 4 hours.
Let pie stand 10 minutes before cutting. When ready to serve, top each pie slice with caramel sauce and whipped cream.
3 cups Cinnamon Toast Crunch cereal
2 tbsp sugar
1/3 cup butter, melted
1 container (28 oz) Häagen-Dazs vanilla ice cream, softened
1 1/4 cups Cinnamon Toast Crunch cereal, coarsely crushed
1/4 cup chopped salted almonds
2 tbsp caramel sauce
Sweetened whipped cream, if desired
Method:
Heat oven to 350°F.
In food processor, place 3 cups cereal; cover and process until finely crushed. In medium bowl, mix crushed cereal and sugar with fork. Stir in melted butter until well blended. Press cereal mixture evenly in bottom and up side of ungreased 9-inch pie plate. Bake 7 to 9 minutes or until set. Cool completely, about 30 minutes.
Spread softened ice cream in crust. In small bowl, stir coarsely crushed cereal with almonds until blended. Top ice cream layer with cereal mixture. Press pieces firmly in top. Freeze until solid, about 4 hours.
Let pie stand 10 minutes before cutting. When ready to serve, top each pie slice with caramel sauce and whipped cream.
