• 6servings
  • 140minutes

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Nutrition Info . . .

NutrientsLipids, Carbohydrates
MineralsZinc, Calcium, Potassium, Iron, Phosphorus

Ingredients Jump to Instructions ↓

  1. 2/3 cup canned pumpkin

  2. 2 tablespoons sugar

  3. 1/4 teaspoon cinnamon

  4. 1/8 teaspoon nutmeg

  5. 2 cups vanilla ice cream, softened

  6. 6 Kellogg's Pop-Tarts Frosted Cinnamon Roll toaster pastries (divided)

  7. 1/3 cup fat-free chocolate ice cream sauce

Instructions Jump to Ingredients ↑

  1. In medium bowl stir together pumpkin, sugar, cinnamon and nutmeg. Add ice cream. Quickly stir just until combined.

  2. Place one KELLOGG'S POP TARTS CINNAMON ROLL toaster pastry on large piece of plastic wrap. Spread one-fourth of the ice cream mixture on top of toaster pastry. Top with second toaster pastry and another one-fourth of the ice cream mixture. Top with third toaster pastry. Wrap in plastic wrap. Repeat with remaining ice cream mixture and remaining toaster pastries. Freeze at least 2 hours or until firm.

  3. Before serving, remove plastic wrap. Let stand at room temperature for 5 minutes. Cut each stack of toaster pastries into thirds, making 6 total pieces. Drizzle with chocolate sauce.


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