Step 1

Using a hot dog shaped mold, press in the strawberry ice cream then freeze for an hour. No mold, no problem! Just put scoops of ice cream into your cookie buns.

Step 2

Preheat your oven to 325°F and line a baking sheet with parchment paper. Make logs of equal size out of bunched up aluminum foil, place them evenly on the baking sheet and spray with nonstick spray.

Step 3

For one bun: take two chocolate chip Puff Cookies, press them flat, place side to side then press them together at the edges. Drape over the aluminum foil and press into a bun shape.

Step 4

Bake for 18 minutes then allow to cool fully on the baking sheet. Remove the aluminum foil and fill with an ice cream hot dog. Top with strawberry jam and pineapple ice cream topping then enjoy immediately!