Fried Ice Cream Pie
We’ve simplified this classic Mexican dessert so there’s no actual frying. That means you can skip ahead to the crunchy, cinnamon-y- ice cream pie part a whole lot quicker. Thanks for the assist, Cinnamon Toast Crunch, you’ve always been there for us.
Ingredients
Crust
Filling
Topping
Steps
2. 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.
3. 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.
4. Let pie stand 10 minutes before cutting. When ready to serve, top each pie slice with caramel sauce and whipped cream.
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