Easy No Bake Cinnamon Toast Crunch Pie with French Vanilla Pudding

I have a serious soft spot for no bake desserts, especially the ones that come together in minutes and still feel like something special. This Cinnamon Toast Crunch Pie is one of those magical recipes that’s as easy as it is delicious. It’s creamy, crunchy, sweet, and just the right amount of nostalgic. I mean, what’s not to love when your favorite childhood cereal turns into dessert?

The crust is made entirely from crushed Cinnamon Toast Crunch and melted butter, which gives it this amazing crunchy, cinnamon-sugar base. Then there’s the filling: French vanilla pudding mixed with whipped topping for a fluffy, silky texture that’s just dreamy. And because I like to keep things fun, I top it all off with more crushed cereal and a drizzle of caramel. It’s basically breakfast and dessert all in one bite, and I’m not mad about it.

If you’re looking for a quick, crowd-pleasing treat with no oven required, this pie is it. It’s perfect for summer BBQs, last-minute get-togethers, or just when you need something sweet without turning on the oven. I always get asked for the recipe when I bring it somewhere, and people are shocked when they hear how easy it is to make. Give it a try, you’ll see what I mean!

Ingredients

• 1 stick of unsalted butter (melted): Melted butter helps hold the crust together and adds rich, buttery flavor.

• 4 cups of Cinnamon Toast Crunch cereal: This gets crushed into the most deliciously crunchy crust!

• 3 oz of French vanilla instant pudding mix: The base of our creamy, dreamy filling.

• 1 3/4 cup of milk: Just the right amount to mix up that pudding until it’s smooth and silky.

• 8 oz container of whipped topping (thawed): Makes the filling extra fluffy and light, no whipping required!

• 2 cups of Cinnamon Toast Crunch for topping: Crushed and sprinkled on top for that irresistible crunch.

• 1/3 cup of caramel for drizzle: A sweet finishing touch that takes this pie to dessert heaven.

Step-by-Step Instructions

You can find a printable recipe card at the bottom of this post.

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.

2. Add to the freezer for 10 minutes. To a large bowl add the pudding mix and milk, whisk until 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. 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.

4. Place the pie in the fridge for 2 hours or overnight. Slice and enjoy!

Tips for the Perfect Cinnamon Toast Crunch Pie

• Use fresh cereal – You want that classic crunch, so skip the stale stuff hiding at the back of the pantry.

• Press the crust firmly – Use the bottom of a glass or measuring cup to really pack it in, it helps the crust hold together better when slicing.

• Chill time matters – Give the pie at least 2 hours in the fridge to set up properly. It’s worth the wait!

• Don’t overmix the pudding – Whisk just until it thickens so it stays light and smooth.

• Thaw the whipped topping first – Cold and fluffy is what you’re going for, not icy chunks.

• Add the topping just before serving – To keep that cereal topping from going soggy, sprinkle it on right before you’re ready to dig in.

• Use a sharp knife to slice – A clean, sharp knife gives you the best cut through that crunchy crust and creamy filling.

Get Creative!

• Swap the pudding flavor – Try chocolate, butterscotch, or banana pudding for a tasty twist.

• Add a layer of sliced bananas – Right under the pudding for a surprise fruity bite.

• Drizzle with chocolate or white chocolate – Instead of caramel, or go wild and do both!

• Mix in crushed cereal to the filling – For an extra bit of crunch throughout each bite.

• Use mini pie tins – Turn this into adorable individual desserts for parties or lunchbox treats.

• Top with cinnamon whipped cream – A homemade touch that plays up the warm flavors.

• Sprinkle on some chopped pecans or walnuts – For a nutty crunch that pairs perfectly with the caramel.

Serving & Storing

• Chill before slicing – The pie slices best when it’s nice and cold, so let it set in the fridge for at least 2 hours (or even overnight).

• Use a sharp knife and wipe between slices – It helps keep those layers neat and tidy.

• Best served cold – Straight from the fridge is where this pie shines – cool, creamy, and crunchy!

• Store leftovers in the fridge – Just cover loosely with foil or plastic wrap and enjoy within 3 days.

• Keep the topping crunchy – If you know you’ll have leftovers, sprinkle the cereal topping on individual slices instead of the whole pie.

• Not freezer friendly – This one’s best fresh, since freezing can mess with the texture of the whipped topping and cereal.