Don’t wrinkle your nose at the name- this tart cream filling is perfectly balanced by a sweet fruity crust. Let your inner child rejoice– its FRUIT LOOPS in a PIE!!!!
INGREDIENTS:
Crust:
- 3c. of crushed Fruit Loops (crush before you measure)
- 1/2c. butter (melted)
- 1/2c. sugar
Pie:
- 8oz. Philadelphia Cream Cheese
- 1 (0.22 oz.) packet Kool Aid- Ice Blue Raspberry Lemonade flavor
- 2c. marshmallow fluff
- 8 oz. Cool Whip (refrigerator temp).
DIRECTIONS:
- Mix together Fruit Loops, butter and sugar.
- Press mixture into an ungreased 9 inch pie plate.
- Bake at 350 degrees for 10 minutes.
- Cool completely.
- Cream together Kool Aid and Philadelphia Cream Cheese
- Add Marshmallow fluff and blend well.
- Fold in 1c. of Cool Whip.
- Spoon into cooled crust
- Top with remaining Cool Whip
- Sprinkle Fruit Loops over the top
- Freeze for at least 2 hours.
- Serve chilled.
My thoughts: This recipe has been simmering in the back of my mind ever since I made my raspberry lemonade truffles for RWOP a few weeks ago. Adding Kool Aid to Cream Cheese…using fun cereal as a crust…finally I just did it. It won’t qualify for the contest as it really needs some time in the freezer to set properly– NOT within the one hour time limit! What a fun and refreshing dessert this turned out to be– I hope you try it and love it!! -r
This recipe was shared on these wonderful blogs:
- Make Ahead Meals
- Sumo’s Sweet Stuff
- The Girl Creative
- Nothing but Country
- Cajun Sugar Pie
- Well Seasoned Life
EASYBAKED 
You haveinspired me to try cereal for some crusts. I may try this soon! Thanks for sharing!
You’re welcome– love your blog!!! Let me know if you do try some cereal crusts – I’d love to see what you create! 🙂
went first time user makes the pie with cereal crust- you think there is to much for the pie pan- But the crust shrinks – I just found that out !
Hi Andrea! SO sorry it took me forever to reply to you- I took a two year break from blogging- but I’m back! Thanks for the tip for other people making this for the 1st time!!! 🙂
HELLO YUM!!!! This looks really good!! I love easy cooking and desserts too.
Thanks for sharing.
Found you from Sumos.
Would love if you would link up with us at http://www.nothingbutcountry.com on our 1st link up party too. Love your ideas.
Congratulations on your 1st link party 🙂 I linked up last night- have fun with it!!!
I have to make this for my daughter! Would love for you to share this recipe on my Memorial Day dessert linky on CajunSugarPie.com!
Will do- sounds fun! Thanks for the comment– hope you get a chance to try it 🙂
This looks so unique, colorful and fun!
Thank you!!
How cute and kid-friendly! Thanks for sharing on A Well-Seasoned Life’s Sweet Indulgences Sunday.
Wow…. i am not a fruit loop eater but I know plenty of young peeps that will flip over this recipe…thanks.
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What did I do wrong? =( Used the exact measurements you used for my crust and it turned into a mush when I baked it. It formed to the pie pan and was firmly packed but turned into mush when I baked.
I think I can tell you EXACTLY what happened, because the same thing happened to me when I thought it would be smart to grease the pan before I pressed the crust in one time. It did exactly what you just described- slid to the bottom and turned to mush. So maybe that was what happened for you? I hope this helps!
i had the same problem and then my dad told me to crush the fruit loops first and THEN measure our 3 cups. I did it the other way around and that is where I went wrong.
Smart dad!!! I will change the directions in the recipe a little to make that part clear– thanks for figuring that out and sharing it with me- I’m so glad it finally worked out for you!!
Did anyone end up with enough crust for 2 pies using the 3 cups of crushed Froot Loops?
Definitely. It’s in the freezer right now but I know it’s going to be about 80% crust.
im going to try this with a no bake strawberry milk cheesecake.
That sounds AMAZING! Let me know how it works out for you!!
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They have FINALLY brought Froot Loops out in the UK – now I can try this delicious looking pie. Thanking you for sharing 🙂
YAY!!! Enjoy!
I made this pie last night, hands down my favorite dessert I’ve ever made! I think Fruity Pebbles could be substituted for Fruit Loops, will try it next time!
Yay! I’m so glad you enjoyed it- I think Fruity Pebbles would be great as a crust! Good idea!!!
I put a little fruit in it n it turned out great i love it ty so much
Great idea! You’re so welcome!!
Wow, I’m two years late to the party, but this. is. fabulous! Someone in my life has a birthday coming up soon, and they will be delighted with this – they’re really into the whole 1950s-ish no-bake concoctions that sound horrifying but taste delicious. Thank you!
You have a nail blog. You’re my hero. I love doing my nails and I never ever have time!! This really is so yummy. I’m so glad you’re going to try it!!!
Total success! Gone in under a day and a half, actually, and I only accounted for one piece. I made this for my husband’s birthday, and he LOVED it – inhaled practically the whole thing, like I said. 🙂 The Kool-Aid you called for apparently doesn’t exist in my neck of the world, so I substituted grape, which worked out super well (but bummer, because the world doesn’t have enough blue food!) Thank you for this great recipe – so fun and a super tasty crowd-pleaser/scarer, too!
Yay!!!!!!! I’m so glad!!!! Happy birthday to your husband- I’m glad everyone loved it:)
Hey, I don’t have time either, but priorities, you know? 😉
I’ll let you know how the pie goes – I’m really excited to try it; your photos are so pretty!
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Think I could substitute real whipped cream for cool whip? I just like real whipped cream better than cool whip and I try to cut out as my chemicals and processed ingredients as I can when I cook.
You certainly could try. Usually when I make that substitution I find things don’t firm up like I want them to- they are more soupy. It might work though? Let us know!
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