Shamrock Pies with CAP’N CRUNCH
Updated: Apr 13
St. Paddy's Day is an important celebration for Cereallyserena because I've started this blog exactly last year on that day.
I know I'm not allowed to eat almost anything right now but I've decided to create something special for this occasion anyway, hopefully it would wait me in the freezer when this nightmare will be over 🤷♀️
So without further ado, here my super easy, no bake Shamrock Pies with CAP’N CRUNCH: 2 tiny pies with a cereal shell, vanilla & mint pudding filling and some more CAP’N CRUNCH Original Crunch on top !
I think they look super festive and fun and they are probably delicious too 😂
Well, in any case you can check out this recipe idea below the picture!
--- CEREAL CRUST ---
25g melted butter
--- FILLING ---
1/2 pack store-bought vanilla pudding
50g sugar free mint syrup
drop of green colouring (optional)
--- TOPPINGS ---
Melt butter in the microwave or on the stove.
Turn CAP’N CRUNCH Original Crunch into cereal powder with a food processor.
In a bowl combine CAP’N CRUNCH Original Crunch and butter until the mixture looks like wet sand.
Transfer the mixture into 2 slightly oiled tart dishes* and press with your hands to create the cereal crust.
Place in the freezer to set while preparing the filling.
Make vanilla pudding as directed on the package but replacing some of the milk with mint syrup (in my case I needed to use 250g milk so I used 200g milk and 50g mint syrup).
Let it cool 5 minutes and then fill the cereal pie shells.
Place in the fridge to set for a couple of hours or overnight.
Crush a small quantity of CAP’N CRUNCH Original Crunch by hands or in the food processor and garnish the surface of the pies using a shamrock cookie cutter.
For best results I suggest to use 10cm tart dishes with removable bottom otherwise it will be very hard to remove the tart from the dish without breaking it (I only had one so the other one will be eaten from the dish 😅😂).
You can add a drop of food colouring in the pudding if you think that it's not green enough (I didn't).
Store them in the fridge if you are not eating them right away.
If you make it let me know! :)