Description
A delightful dessert that combines the nostalgic flavors of strawberry Pop-Tarts with a soft, chewy cookie, perfect for sharing and celebrating moments with friends and family.
Ingredients
Scale
- 1 tube (16.5 oz) Pillsbury Sugar Cookie Dough
- 1 box (8 count) Kellogg’s Frosted Strawberry Pop-Tarts, roughly chopped
- 1/2 cup Betty Crocker Rainbow Sprinkles
- 1 pint Breyers Vanilla Ice Cream
Instructions
- Preheat the oven to 350°F and grease a 10-inch cast iron skillet.
- Mix the raw Pillsbury Sugar Cookie Dough with the rainbow sprinkles in a large mixing bowl.
- Create an even layer of the dough in the bottom of your prepared skillet.
- Press the chopped Kellogg’s Strawberry Pop-Tarts into the raw dough evenly.
- Bake for 20-25 minutes until the edges are golden brown.
- Serve warm with scoops of vanilla ice cream on top.
Notes
Make ahead by pre-preparing the dough and keeping it in the refrigerator for up to 2 days. Can be re-heated easily.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 28g
- Sodium: 250mg
- Fat: 16g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg