For the Pop Tart:
1 Packaged of Refrigerated Pie Crust
¾ C Premade Vanilla Pudding
¼ C Sprinkle Pop Unicorn Sprinkles
For the Glaze:
½ C. Powdered Sugar
2 tsp. Vanilla Extract
1 Pinch of Kosher Salt
More Sprinkle Pop Sprinkles (Measure with your heart)
Preheat Oven to 425 °F. Line a baking sheet with parchment paper. Unroll pie crusts onto a floured work surface and roll out (keep square edges). Cut 8 rectangles out of each pie crust sheet-poke with a fork to prevent bubbling.
Mix the sprinkles with the vanilla pudding and spoon a small amount onto 8 of the rectangles, leaving a slight edge. Place the other pie crust rectangle on top and crimp with a fork. Bake 7-8 minutes or until golden brown. Set aside to cool.
While the pop tarts are cooling, prepare the glaze. Once the pop tarts are cooled, spoon the glaze on top and sprinkle with more sprinkles.
*You can change the filling to whatever you desire! *
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