Serves: 8
Total Calories: 187
1. Bake pie shell according to package directions let cool.
2. In a small bowl, stir together the 1 cup cereal and the 1/2 cup ice cream topping. Spread cereal mixture over bottom of pie shell.
3. Spoon ice cream over cereal mixture. Freeze until firm about 4 hours.
4. For topping, drizzle the 2 tablespoons ice cream topping over ice cream. Sprinkle top with the 1/3 cup cereal. Let pie stand 5 minutes before slicing.
This Crunchy Ice Cream Pie recipe is from the Kellogg Kitchens Recipes Cookbook. Download this Cookbook today.
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