"Fried" Ice Cream Pie

Just like the "fried" ice cream at my favorite Mexican restaurant! Easy and delicious!


  • 1/2 container of 1.5 quart reduced calorie vanilla ice cream
  • 8 oz. Cool Whip® Free, divided
  • 1/2 tsp. ground cinnamon
  • 2 1/2 cups crushed corn flakes
  • 4 TBS. butter
  • 3 TBS. granulated sugar
  • 1/4 tsp. salt
  • 1/4 cup chopped almonds
  • 8 maraschino cherries, optional
  • chocolate syrup or honey, optional


  1. In a small skillet, melt the butter over med heat. Add in the crushed cornflakes, almonds, sugar and salt. Mix well to combine. Allow to cool to room temp.
  2. Set out ice cream and allow to soften. When soft enough, fold in 1/2 of the container of Cool Whip and cinnamon.
  3. In a deep dish 9" pie plate, put 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.
  4. Cover pie with plastic wrap and put the pie in freezer until frozen. (About 2 hours or longer)
  5. Before serving, cut pie into 8 slices. Garnish each slice with the remaining Cool Whip and a maraschino cherry. Drizzle with chocolate syrup or honey, if desired.

Yield: 1- 9" pie, 8 slices

Prep Time: 00 hrs. 15 mins.

Cook time: 02 hrs. 00 mins.

Total time: 2 hrs. 15 mins.

Tags: ice cream, fried, cinnamon, dessert, frozen

Adapted from Growing Up Gabel 

*I am not going to furnish nutrition information for this dessert, as it will vary according to the brand of ice cream you use.  I used Edy's Slow Churned Vanilla for my pie.