This “fried” ice cream pie isn’t fried at all. The ingredients blend together perfectly to make it taste exactly like fried ice cream you get in a Mexican restaurant.
When I read that this pie tastes just like Fried Ice Cream that you get in a Mexican restaurant, you can say I was skeptical. I decided to try it out … all I can say is MIND BLOWN!
It REALLY does. My family hasn’t loved a dessert this much in a VERY long time. More than one of them said “I want this for my birthday next year.” Seriously, it’s THAT good.
I was so excited to get my assignment for the Secret Recipe Club this month. Renee’s Kitchen Adventures is a website after my own heart. Narrowing it down to one recipe was not easy. Carrot Cake Oatmeal? Babybel Mozzarella Stuffed Turkey Meatballs? Both were on my short list. I actually made two recipes that week, Renee’s “Fried” Ice Cream Pie and her Southwest Chipotle Stuffed Peppers.
I first made her recipe for stuffed peppers.
Honestly, after eating them, I thought, there is no way I won’t be sharing these for my SRC post this month. Seriously, so good. Then… I made the pie. It HAD to be the pie. I mean I feel like it’s my duty to share this recipe with you, so you can enjoy it as much as we did.
I will be sharing the pepper recipe in the next week, now that my “secret” is out for who I was assigned this month. Be watching, they are superb!
Renee has been blogging for a few years. She is a nurse turned stay at home Mom to three kids and a fur baby named Molly. Her recipes are tried and true, family approved. Renee has had a recipe published in Taste of Home magazine. She takes pride in taking recipes and making them healthier, while still keeping their flavor. She has lost almost 40 pounds following Weight Watchers. If you want someone to guide you on a journey of weight loss, without losing flavor of food, Renee is your gal.
If someone told me that cornflakes used just right could taste just like fried ice cream, I wouldn’t have believed them. You can lighten this recipe up by using frozen yogurt, too. It is truly amazing. I highly recommend you try it. Soon.
** Hints: I used my 9″ deep dish red ceramic pie plate when I made this recipe. It held it nicely, plus I loved the pop of red with the cherries. Don’t you love the presentation? Transfer ice cream (or frozen yogurt) to a larger bowl by scooping with an ice cream scoop when it is softened. Fold in cool whip and cinnamon with a heavy duty rubber spatula. What’s even quicker and easier? I use the paddle attachment on my Kitchen Aid Mixer set on the lowest setting to fold it all together, just don’t let it melt too much! **
- ½ container of 1.5 quart vanilla ice cream (can substitute reduced calorie or frozen yogurt)
- 4 oz. Cool Whip® (can substitute low fat or fat free)
- ½ teaspoon ground cinnamon
- 2½ cups crushed corn flakes
- 4 Tablespoons butter
- 3 Tablespoons granulated sugar
- ¼ teaspoon salt
- ¼ cup chopped cashews (or almonds)
- 8 maraschino cherries, for garnish
- chocolate syrup, for garnish
- Redi-Whip, for garnish (or can substitute cool whip)
- In a small skillet, melt the butter over medium heat. Add in the crushed cornflakes, cashews, sugar and salt. Mix well to combine. Cool to room tempurature.
- Allow ice cream to soften. When soft enough, fold in Cool Whip and cinnamon.
- In a deep dish 9" pie plate, pour half the crumb mixture on the bottom. Pat to an even layer. Spread the ice cream mixture over the crumbs. Top the ice cream mixture with the remaining crumbs.
- Cover pie with plastic wrap and place pie in freezer until frozen. (overnight is best)
- Before serving, cut pie into 8 slices. Garnish each slice with Redi-Whip and a maraschino cherry. Drizzle with chocolate syrup. Serve.
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