Oreo Sundae Protein Pop Tart (247 Cals)

1.) Preheat your oven to 400 degrees F. Add all your dry pop tart ingredients into your small food processor (https://amzn.to/2GqQzmg) and pulse to combine and avoid clumping. Then add your wet ingredient and pulse 20-30 times until you have a doughy crumble.
2.) Then take your dough out and combine into a ball. Then you can roll out then to make your pop tart but recommend letting it sit in the fridge covered in plastic wrap for 10-15 minutes to cool. While your dough is cooling, add all your ingredients for your Oreo filling except for your water into a bowl. Mix together until you get a crumbly like consistency. Add 5ml of cold water mix till you have the consistency of a wet cookie dough/frosting. Put in fridge to chill while you roll out your dough. Now do the same process with your vanilla ice cream filling/frosting. Add all those ingredients into a bowl except for your water and mix till you have a cumbly like consistency. Then add 10ml of cold water and mix until you have that filling/frosting like consistency. Add to friede to chill.
3.) Now take the ball of dough and place it between two pieces of parchment paper. The key with the parchment is to make sure that you do not use too big of pieces on top and bottom when rolling out the dough. If you do this, the parchment will slide around a lot. Now roll your dough as far tall and wide as you can! Then take a pizza cutter and cut out a pop part piece. Then take the extra dough and make into another ball of dough. Then roll that piece of dough just like you did before until you have a pop tart size piece of dough.
4.) Now you will make your rows of filling to that first piece of dough. Leave an inch around the edges. Add a row of your oreo filling, then vanilla ice cream, oreo and then vanilla ice cream. Now add that other piece of dough on top and then press down the edge. Be gentle with this dough.
4.) Now press down the edges with your fingers. Then spray the top of the pop tart with butter spray. Then take a fork and crimp the edges of the pop tart shut. If your fork is sticking, dip it in water periodically as you are doing this. Then if you want it to look super pretty, take a pizza cutter a cut off any extra dough that is not making the edges smooth. Then take your fork and stab the top of the pop tart long ways to make sure it can breathe while baking and doesn’t fill up with too much air. Now add to the oven for 8-10 minutes at 400 degrees F. The edges should be crispy to the touch when it’s done. Don’t let them burn.
5.) Then while it is baking, add your protein frosting ingredients except for your water into a bowl and mix till you have a crumbly like consistency. Then add 5ml of cold water and mix. You do not have an icing like consistency, add another 5ml of water. Be careful not to add too much. Then add to fridge to cool. If you added too much liquid, add to freezer to thicken up.
6.) Then once pop tart is done, take out and add it to your cooling rack https://amzn.to/2NdoiUY). Let cool for 10-15 minutes and if you want it super cold, after that, add it your freezer to cool some more. Then once cool, add your frosting on top and enjoy!

Pro tip: add icing to ziplock bag and cut a small hole at the tip to use as an icing tool to make those pretty lines like I did!