Fruity Pebbles Ice Cream Pie is the coolest way to eat cereal this summer – crunchy, creamy, and filled with layers of ice cream and nostalgia.
August is one of the hottest months in the South, and while we’re all dreaming of brisk fall temperatures, it’s nice to keep cool with a fun, frosty treat. That’s exactly why I made this Fruity Pebbles Ice Cream Pie. Fruity Pebbles was my favorite cereal growing up. It has nostalgic flavor, perfect for kids (and the kid in all of us), and it makes a festive finale for one last summer hurrah. The textures are crunchy and ice-creamy, with flavors that are bright and fruity. The whole thing comes together in about 30 minutes – no oven required!
Make the Fruity Pebbles Crust
Start by preparing your pan. Lightly mist it with cooking spray so everything releases easily later on. In the microwave, melt together white chocolate chips, salted butter, and a touch of corn syrup until smooth. Then, stir in the Fruity Pebbles cereal, coating each piece in the mixture. Press the cereal into your pie plate using plastic wrap or parchment to help form the crust up the sides. Freeze until firm, about 30 minutes.
Layer with Vanilla Ice Cream
Once your crust is set, it’s time for the first layer. Let the vanilla ice cream soften just enough to spread easily, then smooth it into the bottom of the pie shell. Pop it back in the freezer to firm up.
Layer with Strawberry Ice Cream
After the vanilla layer has chilled, repeat the process with the strawberry ice cream. It creates a beautiful two-tone filling and adds a nice fruity element to complement the crust. Once smoothed, return the pie to the freezer again. Uncovered is fine at this stage.
Make the Fruity Pebbles Candy Bark Garnish
While the pie chills, let’s make the topping. On a parchment-lined baking sheet, layer Fruity Pebbles with drizzled melted white chocolate. Add a second layer of cereal on top, stir to coat, then gently press flat. Refrigerate until firm, then break into small pieces. The chocolate coating keeps the cereal crispy and crunchy. You may have more bark than you need for the pie garnish, but honestly. It’s so tasty on its own, you won’t mind the leftovers!
Top with Whipped Cream
Whip up some heavy cream with a bit of sugar until it forms stiff peaks. Dollop generously over the frozen pie. Garnish with as much of the Fruity Pebbles candy bark as you please.
Garnish with Cherries
Finally, crown the pie with a few bright maraschino cherries right in the center. Now, this pie looks like a party!
This pie is made for celebrations like end-of-summer pool parties, back-to-school get-togethers, or just for chilling out on a hot day. It’s totally kid-approved, but let’s all pinky promise that we’re never too old for fun desserts like this one.
Related recipe: Fruity Pebbles Crispy Treat Cake
Fruity Pebbles Ice Cream Pie
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.
Fruity Pebbles Pie Crust
1/3 cup white chocolate chips4 tablespoons salted butter1 tablespoon light corn syrup2 1/2 cups Fruity Pebbles cereal
Filling
2 cups vanilla ice cream 1 pint, softened2 cups strawberry ice cream 1 pint, softened
Toppings
1/2 cup fruity pebbles cereal2 oz. white chocolate melted1 cup heavy cream2 tablespoons granulated sugar4 maraschino cherries
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.
Flavor Variations: Use your favorite fruity ice cream filling for this pie, such as orange creamsicle, lemon, or key lime.
