Chocolate Chip Cinnamon Toast Crunch Recipe

Ingredients

1 (10 ounce) package butterscotch topping mix

2 (3 ounce) packages instant vanilla pudding mix

3/4 cup heavy cream

1 banana, cut into 5 wedges

2 cups milk

1/2 cup white sugar

1 teaspoon vanilla extract

Directions

Preheat the oven to 400 degrees F (200 degrees C).

Layer butterscotch topping mix in a container that fits in 10-inch round cake mold, with pudding mix and cream. In a saucepan, boil cream and vanilla for 1 minute. Cool. Separate batter from mold and allow to cool.

Beat egg whites until stiff peaks form. Gradually add sugar and vanilla, continuing to beat until whites form stiff peaks. Spread over cooled cake and sprinkle remaining 1 cup of sugar over top. Pour milk over cake. Chill 1 hour, or until set but not set. Refrigerate 8 hours, or overnight before serving.

Comments

Chicikidi writes:

⭐ ⭐ ⭐ ⭐ ⭐

I followed the recipe exactly making no changes and these were amazing!5,4,3,2,1, Mix up the serving size and they were huge!4,3,2,1,1,1,1,1,1,1,1,1,1,1,1,1,1,1,1,1,1,0. They were so thin they fell right off the bone!5,4,3,2,1,1,0. Just make sure you don't overcook the chipotle peppers as they soften at higher temps.

Chocolate Chip Cinnamon Toast Crunch Recipe

Ingredients

Directions

Random Recipes

Recent Activity

Comments

⭐ ⭐ ⭐ ⭐ ⭐