This No Bake Cinnamon Toast Crunch Pie is so incredibly creamy - think French vanilla pudding, with the perfect amount of crunch and sweet, warming cinnamon flavour from the Cinnamon Toast Crunch cereal! This easy dessert is no bake too and would be really cute for a brunch occasion - the perfect way to fuse breakfast with dessert and a new way to enjoy your favourite cereal.
This recipe serves: 6
Prep time: 20 minutes
Chill time: 2 hours
Total time: 2 hours and 20 minutes
Make ahead tip! For parties and brunch occasions, make our ultimate cinnamon brunch pie the night before, then keep chilled until serving. When serving, if the crust is too hard to cut, let sit on the counter for 5 minutes.
You will need
• 1 stick of unsalted butter (melted)
• 4 cups of Cinnamon Toast Crunch cereal
• 3 oz of French vanilla instant pudding mix
• 1 3/4 cup of milk 8 oz container of whipped topping (thawed)
• 2 cups of Cinnamon Toast Crunch for topping
• 1/3 cup of caramel for drizzle
1. Add the 4 cups of cereal to a food processor until fine crumbs form. Add the crumbs to a bowl and add the melted butter, stir to combine.
Add the crumbs to an 8 inch pie dish and spread evenly around and flatten. Add to the freezer for 10 minutes.
To a large bowl add the pudding mix and milk, whisk til it becomes completely mixed together.
Add only 1 cup of the whipped topping to the pudding. Stir once more to combine.
3. Add the pudding mixture onto the pie crust and smooth out evenly.
Then add the rest of the whipped topping on top of the pudding mixture.
Crush up the 2 cups of cereal and sprinkle on top.
Add the caramel to a small zip lock bag and cut the tip off and drizzle the caramel all over top.
Place the pie in the fridge for 2 hours or overnight. Slice and enjoy!
Tips and tricks!
Store in an airtight container in the fridge for 3-4 days.
Lightly pat the crushed cereal on top of the pie to make it stick better!
If the crust is too hard to cut, let sit on the counter for 5 minutes.
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