No Bake Cinnamon Toast Crunch Pie

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No Bake Cinnamon Toast Crunch Pie

Serves: 6
Prep time: 20 minutes
Cook time: 2 hours
Total time:  2 hours and 20 minutes

This No Bake Cinnamon Toast Crunch Pie is so incredibly creamy French vanilla pudding, with the perfect amount of crunch from the Cinnamon Toast Crunch cereal!

I love an easy dessert, it’s even better when it’s no bake too!

A dessert topped with cereal flakes, whipped cream, and caramel sauce on a white plate, with a glass of milk in the background.

How To Make No Bake Cinnamon Toast Crunch Pie

Five ingredients—heavy cream, milk, caramel sauce, shredded coconut, Cinnamon Toast Crunch cereal, and a stick of butter—arranged in small bowls on a white marble surface.

Ingredients

  • 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
A plate with a dessert topped with whipped cream, caramel sauce, and crunchy cereal, next to a wooden spoon and a blue-striped napkin on a rustic wooden surface.

Step-by-Step Guide

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.

A black bowl contains a mixture of crushed graham crackers, melted butter, and sugar on a white marble surface.

Add the crumbs to an 8 inch pie dish and spread evenly around and flatten.

A glass bowl filled with a layer of finely crushed graham cracker crumbs on a white marble surface.

2. Add to the freezer for 10 minutes.

To a large bowl add the pudding mix and milk, whisk til it becomes completely mixed together.

A black bowl containing a pale yellow liquid mixture with small yellow specks, placed on a white marble surface.

Add only 1 cup of the whipped topping to the pudding. Stir once more to combine.

A mixing bowl containing yellow liquid mixture with a dollop of whipped cream or beaten egg whites on top, placed on a marble surface.

3. Add the pudding mixture onto the pie crust and smooth out evenly.

A glass bowl filled with a smooth, yellow mixture sits on a white marble surface.

Add the rest of the whipped topping on top of the pudding mixture.

A round pie topped with a smooth, even layer of whipped cream, displayed on a white marble surface.

Crush up the 2 cups of cereal and sprinkle on top.

A round pie topped with a thick layer of crushed cereal pieces on a white marble surface.

Add the caramel to a small zip lock bag and cut the tip off and drizzle the caramel all over top.

A round pie topped with a thick layer of crushed golden cereal pieces on a white marble surface.

4. Place the pie in the fridge for 2 hours or overnight.

Slice and enjoy!

A slice of dessert topped with whipped cream and cinnamon cereal pieces on a white plate, placed on a blue-striped cloth with a wooden spoon and a glass of milk nearby.

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.
A slice of dessert topped with whipped cream and caramel sauce on a white plate, garnished with cereal pieces, next to a glass of milk on a striped cloth.

No Bake Cinnamon Toast Crunch Pie

Print Recipe
A slice of ice cream dessert topped with whipped cream, caramel drizzle, and crushed cereal pieces on a white plate, next to a wooden spoon on a striped cloth.
Prep Time:20 minutes
Cook Time:2 hours
Total Time:2 hours 20 minutes

Ingredients

  • 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

Instructions

  • 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.
  • Add the pudding mixture onto the pie crust and smooth out evenly. 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!

Notes

  • 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.
Servings: 6 servings
A slice of dessert topped with whipped cream and caramel sauce, with pieces of cinnamon cereal scattered on a white plate.

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