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Fruity Pebbles Ice Cream Pie

Heather Baird
This no-bake Fruity Pebbles Ice Cream Pie features a colorful cereal crust filled with layers of vanilla and strawberry ice cream, topped with homemade Fruity Pebbles candy bark, fluffy whipped cream, and maraschino cherries. It’s an easy, kid-friendly dessert that’s perfect for summer celebrations.
5 from 1 vote
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Prep Time 35 minutes
4 hours freeze time 4 hours
Total Time 4 hours 35 minutes
Course Dessert
Cuisine American
Servings 8

Equipment

  • 9 inch pie plate (not deep dish)
  • Cooking spray

Ingredients
 
 

Fruity Pebbles Pie Crust

  • 1/3 cup white chocolate chips
  • 4 tablespoons salted butter
  • 1 tablespoon light corn syrup
  • 2 1/2 cups Fruity Pebbles cereal

Filling

  • 2 cups vanilla ice cream 1 pint, softened
  • 2 cups strawberry ice cream 1 pint, softened

Toppings

  • 1/2 cup fruity pebbles cereal
  • 2 oz. white chocolate melted
  • 1 cup heavy cream
  • 2 tablespoons granulated sugar
  • 4 maraschino cherries

Instructions
 

Fruity Pebbles Crust

  • Spritz a 9-inch pie pan with cooking spray; set aside.
  • In a large microwave-safe bowl, combine the white chocolate chips, butter, and corn syrup. Microwave in 30 second increments at 100% power until the mixture is melted and can be stirred smooth.
  • Add the Fruity Pebbles cereal to the bowl and stir to coat every piece of cereal with the white chocolate mixture.
  • Pour the coated cereal into the prepared pie pan. Place a piece of plastic wrap or parchment paper over the cereal and pat it into the bottom and up the side of the pan.
  • Freeze for 30 minutes, or until the crust is firm. Keep frozen while the ice cream softens.

Filling

  • Allow the vanilla ice cream to stand at room temperature until softened and spreadable, 5-7 minutes. Spread the ice cream into the pie pan over the crust. Return to the freezer uncovered.
  • Allow the strawberry ice cream to stand at room temperature until softened and spreadable, 5-7 minutes. Spread the ice cream over the vanilla layer evenly and return to the freezer, uncovered.

Toppings

  • Fruity Pebbles Bark Topping: Pour 1/4 cup of the Fruity Pebbles cereal in the center of a parchment-lined baking sheet. Drizzle over the melted white chocolate. Immediately pour the remaining 1/4 cup of Fruity Pebbles cereal over the melted chocolate.
  • Stir briefly so that the cereal is coated with the chocolate and pat down flat with a rubber spatula. Refrigerate until solid, about 15 minutes. When firm, break apart the Fruity Pebbles Bark into small pieces; set aside.
  • Whipped Cream Topping: Beat the heavy cream until slightly thickened in the bowl of an electric mixer while gradually adding in the granulated sugar. When the sugar is incorporated, beat to stiff peaks.
  • Remove the pie from the freezer and dollop on the whipped cream. Sprinkle the top of the pie with the Fruity Pebbles candy bark.
  • Top the center of the pie with the maraschino cherries.
  • Freeze for 3 hours, or overnight. Keep the pie frozen until ready to serve.
  • For perfect slices, dip a knife in warm water, wipe dry, and then cut the pie with the warmed knife.
  • This pie keeps well covered in plastic wrap for up to 1 week.

Notes

Make Ahead: Since this pie freezes well for up to a week, you can make it ahead for parties or gatherings.
Flavor Variations: Use your favorite fruity ice cream filling for this pie, such as orange creamsicle, lemon, or key lime.
Keyword Cereal Crust Pie, easy frozen dessert, fruity pebbles cereal, Fruity Pebbles Ice Cream Pie, kid-friendly dessert, strawberry ice cream, vanilla ice cream
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