PUMPKIN "I SCREAM" COOKIE POPS
Ice cream stacked between Betty Crocker® pumpkin spice cookies and decorated with Betty Crocker® Decorating Icing - a fun and easy frozen dessert recipe that's perfect for Halloween.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 5h
Yield 12
Number Of Ingredients 7
Steps:
- In medium bowl, stir cookie mix, butter, egg and flour until dough forms. Divide dough in half; shape each half into a ball and flatten slightly. Wrap dough in plastic wrap; refrigerate 1 hour or until firm.
- Heat oven to 375°F. On lightly floured surface, roll 1 portion of dough to 1/4-inch thickness. Cut with 3-inch pumpkin-shaped cookie cutter. On ungreased cookie sheet, place cutouts 2 inches apart. Repeat with remaining dough and reroll scraps.
- Bake 10 to 12 minutes or until edges are set. Cool 2 minutes; remove from cookie sheets to cooling racks. Cool completely.
- For each sandwich cookie, spread 1/3 cup ice cream on bottom of 1 cookie; press craft stick in center of ice cream. Top with second cookie, bottom side down; gently press together. Press candy sprinkles into ice cream on edges. Wrap in plastic wrap; freeze 1 hour. Unwrap; decorate cookies with icing. Freeze until firm, about 2 hours. Rewrap in plastic wrap; store in freezer.
Nutrition Facts : Calories 460, Carbohydrate 67 g, Fat 4, Fiber 2 g, Protein 5 g, SaturatedFat 13 g, ServingSize 1 Serving, Sodium 360 mg
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