Thanks to General Mills for sending us the cereal we used to create this recipe.
My 9 year old inherited my sweet tooth. Thankfully, he also has my desire to be the one to make desserts.
This summer, he’s been making quite a lot of the desserts we’ve been eating around here.
One of his specialties is dessert lasagna aka layered desserts aka icebox cakes. They’re pretty simple: just layers of different ingredients that would blend well together.
They’re super easy to make since there really isn’t anything to measure, so I can let him do it all on his own and know it will turn out delicious. One of my other boys told him that he should be a pastry chef since his desserts are so good- this did make me giggle a little, but I’m glad that my son is excited about creating things in the kitchen.
When General Mills sent us some cereal, he decided to make a dessert with some Cinnamon Toast Crunch. This was his creation- I just videoed it for him. He had made something very similar to this with chocolate chip cookies that was called “Milk and Cookies,” so he figured he could make “Milk and Cereal.”
You’ve probably had breakfast for dinner, but this is breakfast for dessert. Milk and Cereal Dessert.
You can watch him make it here and then I’ll share a few tips.
We didn’t measure anything, but for an 8×8″ dish, you need about half a regular sized box of Cinnamon Toast Crunch (several cups), an 8oz tub of whipped topping, and a few tablespoons of caramel syrup. Since he had dipped cookies into milk when he was making other layered desserts, he dipped the cereal very briefly in milk, too. This is completely optional- the cereal will be crunchier without this step, but he (and my other two) like the results with the milk.
Make a layer of Cinnamon Toast Crunch on the bottom of your dish, then top with whipped topping. Repeat two more times. Then crumble some cereal and drizzle caramel syrup on top. Refrigerate for a few hours before serving.