The most indisp…

“The most indispensable ingredient of all good home cooking; love for those you are cooking for” – Sophia Loren


Strawberries and Cream Ice Cream Cake


Go grab a pound cake, some strawberry ice cream, heavy whipping cream, and some berries… I’ll be right here waiting for ya.


Strawberries & Cream Ice Cream Cake | Layers of pound cake, strawberries, and ice cream make this a decadent and creamy frozen treat | #recipe #icecream #cake #strawberries

Whipping Cream
Author: Kate @ Diethood
  • 1 cup cold heavy whipping cream
  • 1 teaspoon pure vanilla extract
  • 1 tablespoon sugar
  1. In your mixer’s bowl, combine cream, vanilla, and sugar.
  2. Beat the mixture on high until stiff peaks form; about 2 to 3 minutes.
  3. Put it in the fridge until ready to use.
Strawberries and Cream Ice Cream Cake 
Serves: 4
  • Whipping cream
  • 1 all-butter pound cake (I use Sara Lee), cut into 8 slices
  • 2 cups strawberry ice cream
  • 10 whole strawberries, sliced
  1. Line a 9×5 loaf pan with aluminum foil, leaving an overhang on opposite sides to lift the cake out.
  2. Place half of cake slices in a single layer in bottom of prepared pan.
  3. Using an offset spatula, spread the ice cream over cake.
  4. Layer sliced strawberries over ice cream.
  5. Spread half of the whipping cream over the strawberries.
  6. Place the rest of the cake slices over the whipping cream.
  7. Spread the rest of the whipping cream on top of the cake slices.
  8. Let cake set in the freezer for at least 6 hours or overnight.
  9. When ready, lift the cake out of the pan, cut and serve.

Strawberries & Cream Ice Cream Cake | Layers of pound cake, strawberries, and ice cream make this a decadent and creamy frozen treat | #recipe #icecream #cake #strawberries

S’more Pie Pops Recipe




Hersheys chocolate barCut a 4.4 oz XL Hershey’s chocolate bar into segments.

Pillsbury Pie DoughUnroll a premade Pillsbury pie crust onto a lightly floured surface. Cut the pie crust circle into a rectangle and cut out six rectangles of dough using the Hershey’s bar pieces as a guide for the size. Take the dough scraps, knead them together and roll it out to cut out two more rectangles. I was able to make four large S’more Pie Pops from one crust.

Jet Puffed Mini Marshmallows S'moresPut three Hershey’s chocolate bar segments on four of the rectangles of pie crust. Top the Hershey’s bars with Kraft Jet Puffed mini marshmallows.

Assemble Smore Pie PopsPut another rectangle of dough on top of the marshmallows and add a lollipop stick.

Pie On A StickFold up the edges of the dough and press to seal.

S'more Pie Pops Recipe Kraft MarshmallowsUse a fork to crimp the edge together.

Pie Pop Egg WashBrush the s’more pie pops with a beaten egg white.

S'mores Recipe Chocolate Pie PopsBake at 375°F for 14-17 minutes. The mini marshmallows will puff up and disappear but the crust will keep the shape of them. Some of the liquid marshmallows leaked out of the pie pops but it didn’t matter. When the s’more pie pops come out of the oven, let them cool for a couple of minutes and then press the lollipop sticks down into the chocolate. That way, once the chocolate hardens the stick will be embedded in it. My kids absolutely loved these pie pops. The like them even more than the peanut butter cup pie pops and said they tasted just like s’mores!


S’more Pie Pops Recipe


  • 1 pie crust
  • 4.4 oz Hershey’s XL Milk Chocolate Bar
  • 2 cups mini marshmallows
  • 1 egg white – beaten
  • Pinch of flour


  1. Preheat oven to 375°F.
  2. Unroll pie crust onto a lightly floured surface.
  3. Cut chocolate bar into segments.
  4. Cut crust into rectangles.
  5. Knead and roll dough scraps to cut out more rectangles.
  6. Put 3 chocolate bar segments and about 10 mini marshmallows on a rectangle of dough.
  7. Top with another rectangle and add a lollipop stick.
  8. Roll edges and crimp with a fork.
  9. Place pie pops on baking sheet and brush with egg white.
  10. Bake at 375°F for 14-17 minutes.
  11. Allow pie pops to cool for a couple of minutes before pressing the lollipop stick down into the chocolate bar to stabilize it.


Pie Pops

{Store bought pie crust makes things easier}

{Fill the pie with the filling up to the edge}

{Add the popsicle stick}

{I used a lollipop stick to seal the edges}

{Brush egg wash and dust with sanding sugar}

{I thought popsicle sticks were nostalgic}

{I couldn’t wait for it to cool}

Berry Pie Pops

  • 1 package Pillsbury Pie Crusts
  • 1 egg beaten
  • Flour for dusting
  • Sanding sugar
  • Berry pie filling (see below)
  • Popsicle sticks
  • 2 1/2 inch cookie cutter

Berry Pie Filling

  • 1 1/2 cups fresh strawberries, blueberries, & raspberries (I used frozen berries)
  • 1/4 cup sugar
  • 1 1/2 tablespoons cornstarch
  • 1 teaspoon fresh lemon juice

Preheat the oven to 375 degrees. Line a baking sheet with parchment paper.

Over medium heat, place berries, cornstarch, sugar, and lemon juice in a sauce pan and bring to a boil until thick. Cool in refrigerator for about 15 minutes.

Roll out dough on a floured surface.  Cut out 16 rounds for 8 pops. Place about 1 tablespoon of the berry pie filling in the center of 8 rounds, leaving a border about 1/4-inch from the edges. Place the popsicle stick in the middle of the 8 rounds through the filling and almost to the top of the rounds. Brush the edges of all the rounds with the egg wash. Place the 8 rounds on top of the filled rounds, egg wash side down. Press the edges together gently with your finger and then crimp the edges with a lollipop stick to make sure the edges are completely sealed. Brush the tops of each pie pop with egg wash and sprinkle with sanding sugar. Use a paring knife to cut small vents in each pop.

Bake for 20 minutes.