Preheat the oven to 350°F.

If pie crust has been refrigerated, let sit out for 20 minutes before using.

Begin the pop tarts rolling out the pie crust on a flat surface. Using a cut out stencil, make 12 2½ X 4” rectangles using a pastry cutter or pizza cutter.

Place 8 of the rectangles on a cookie sheet lined with parchment paper.

On four of the rectangles, poke 3 holes along the edge on each side.

On four of the un-poked rectangles, spoon 1 Tbsp of strawberry jam and spread about 1/4” from edge.

Carefully line up the poked rectangle on top of one of the jam-covered pieces and light pinch the edges with your fingers.

Using the prongs of a fork, press lightly along the edges to make a creased design.

Place in oven and bake for 20 minutes.

Remove from oven and place rectangles on cooling rack.

Place the remaining rectangles on the cookie sheet and bake for 15-18 minutes, or until golden brown (they will cook faster than the jam-filled Pop Tarts). These will be used as the bottom of the sandwiches, so there will be no jam in them.

Remove from oven and allow to cool. Refrigerate once they have cooled.

To begin the ice cream, prepare a 9x9” cake pan by lining with parchment paper.

In a mixer, combine heavy whipping cream, sweetened condensed milk, cream of coconut, milk, vanilla, and salt and mix on medium-high speed until soft peaks are formed (you may need to adjust heavy whipping cream/sweetened condensed milk to achieve desired consistency).

Add chopped strawberries and jam, stirring with spatula until well-combined.

Pour into prepared baking sheet 1” high, smoothing out with spatula.

Place in freezer and allow to freeze for 8 hours.

To prepare Poptart glaze, add powdered sugar, vanilla, and milk to a small bowl and whisk together.

Place in refrigerator to settle for about 30 minutes. Remove and pour 1 Tbsp over each Pop Tart top (only the 4 with jam). Top with sprinkles.

Remove ice cream from freezer and using each of the 4 bottom rectangles, trace the outline of the bottom into the ice cream with a knife. Remove bottoms and cut through the outline and set aside each of the four ice cream rectangles.

On a tray, place each Pop Tart bottom, stack with ice cream rectangle, followed by jam-filled Pop Tart.