First, preheat the oven to 400F.

Lightly flour a clean work surface, and unroll the refrigerated pie crusts. Lightly sprinkle with more flour on top, and use a rolling pin to thin out the dough. You can also use it as-is, but I find that the crust tends to come out a bit too thick with not enough filling!

If you have a rolling pin, I do recommend stretching out the crust a little bit.Try your best to make a roughly rectangular shape.

Using a knife or pizza cutter, cut out 3x5 pieces of dough {about the size of an index card}. Re-knead the scraps together and repeat the process. Do the same thing with the second pie crust. I was able to get 12 pop-tarts {24 rectangles} total!

Spoon a tablespoon of strawberry jam in the center of half of the rectangles. Using your finger or a pastry brush, gently brush the edges with some nondairy milk. Top with a second rectangle of pie crust, and use a fork to seal the edges. Repeat with all.

Transfer the pop tarts to a baking sheet lined with parchment or silicone. If able, chill the pop tarts in the fridge for 15-20 minutes before baking.

When ready, put the pop tarts in the oven and bake for 15-18 minutes until golden brown and flaky.

Let cool to room temperature, then make the glaze!

Combine the powdered sugar in a small bowl with the vanilla and food coloring. Add milk, a small bit at a time, until a thick glaze forms.

Spoon the icing over the pop tarts, and finish off with sprinkles. Enjoy!