- 14
- 15 mins
- 45 mins
Ingredients
- 1 box Pillsbury® refrigerated pie crusts (2 crusts)
- 7 teaspoons raspberry jam or preserves
- Paper lollipop sticks
- 1/2 cup vanilla creamy ready-to-spread frosting
- Red food color
- 1 tablespoon rainbow mix candy decors
Preparation
Step 1
Heat oven to 400°F. Line cookie sheet with cooking parchment paper.
Onto sheet of cooking parchment paper, unroll 1 pie crust. Using pizza cutter, cut crust to make 1 large square. Cut square into 1 1/2x1-inch rectangles. Repeat with remaining pie crust.
To make each pie pop, top half of the rectangles with 1/2 teaspoon jam. Place 1 lollipop stick halfway onto rectangle. Place second pie-crust rectangle over jam. With fork, firmly press edges to seal. Carefully place on cookie sheet.
Bake 8 to 10 minutes or until edges are light golden brown.
Meanwhile, in small microwavable bowl, microwave frosting on High about 20 seconds or just until frosting is melted and can be stirred smooth. Add enough food color to make pink frosting when stirred.
Transfer pie pops from cookie sheet to cooling rack. Spread melted frosting over hot pie pops. Sprinkle with candy decors. Cool completely, about 20 minutes, before serving.