Banana Chocolate Pudding Pops Recipes

BANANA PUDDING POPS

Steps:

• In a large bowl, combine vanilla pudding mix, milk and sweetened condensed milk and whisk until smooth. Stir occasionally until the pudding has thickened, about 5 minutes.
• Place a banana slice into the bottom of each Dixie cup. Top with a big spoonful of pudding mixture. Place a couple more banana slices on top then sprinkle crushed Nilla wafers on top. Top with more pudding to fill the cup completely, then sprinkle with more wafers.
• Freeze until solid, at least 5 hours and up to overnight.

FUDGY CHOCOLATE-BANANA POPS

Steps:

• In small bowl, gradually add 1 cup of the soymilk to vanilla pudding mix; beat with wire whisk until well blended. Stir in bananas. In another small bowl, gradually add remaining soymilk to chocolate pudding mix; beat with wire whisk until well blended.
• Spoon half of the banana mixture into cups. Layer chocolate mixture over banana mixture. Spoon remaining banana mixture into cups; stir slightly to marble. Insert sticks; freeze about 3 hours or overnight until firm. To serve, remove cups.

BANANA PUDDING PARFAITS

Steps:

• Mash 1 banana in a medium bowl. Add yogurt and sugar and mix well.
• Sprinkle about 2 tablespoons crushed cookies in the bottom of 4 clear 8-ounce glasses. Slice the remaining 2 bananas. Top the cookie layer with about 3 tablespoons yogurt mixture and 3 or 4 banana slices. Repeat the layers 2 more times. Top with any remaining crushed cookies and whipped cream, if desired.

CHOCOLATE BANANA PUDDING POPS

Steps:

• combine all ingredients in a blender. Puree until smooth.
• Pour into ice pop molds and freeze 12 hours.

BANANA-CHOCOLATE PUDDING POPS

Steps:

• Beat pudding mix and milk in medium bowl with whisk 2 min.
• Stand banana slices, cut sides out, around bottom edges of 6 (5-oz.) paper cups.
• Pour pudding into prepared cups. Gently tap bottoms of cups on counter to release any air bubbles.
• Insert wooden pop stick into center of each cup.
• Freeze 4 hours or until firm. Peel off cups before serving.

CLASSIC PUDDING POPS

Steps:

• Beat milk, evaporated milk, instant pudding, and sugar in a bowl until thoroughly combined. Pour into ice pop molds and freeze until firm, about 3 hours.

HOMEMADE PUDDING POPS

Steps:

• In a medium saucepan, combine sugar, cornstarch, and salt. Slowly pour in milk, whisking continuously to keep lumps from forming.
• Heat over medium-low, whisking occasionally, until mixture is thick enough to coat the back of a spoon, about 10 to 15 minutes. Keep the heat low enough that the pudding thickens without coming to a simmer. If it begins to simmer, turn down the heat.
• Stir in chocolate and cook for 1 to 2 minutes more, until chocolate is completely incorporated. Stir in vanilla and remove from heat.
• Strain mixture through a fine-mesh strainer to remove any cornstarch lumps and allow to cool for 5 to 10 minutes. Pour mixture into your popsicle mold, leaving about 1/2-inch of space at the top. Cover, add sticks, and freeze for at least four hours until solid.
• Run mold under warm water to loosen popsicles and gently remove from mold. Enjoy!

(JELLO) CHOCOLATE PUDDING POPS

Steps:

• Beat milk, vanilla and mix for 2 minutes.
• Spoon into paper or plastic cups.
• Insert wooden pop stick or plastic spoon into each for handle.
• Freeze 5 - 7 hours.
• To remove pop from cup run under warm water for 15 seconds.
• Don't twist or pull on the stick when removing!
• You can also experiment with add in's - sprinkles, peanuts, marshmallows, chocolate chips, etc.

LAYERED BANANA CHOCOLATE PUDDING

Steps:

• In a large bowl, whisk the milk and pudding mix for 2 minutes; let stand for 2 minutes or until soft-set. Arrange half of the vanilla wafers in a 1-qt. bowl., Top with half of the pudding, bananas and whipped topping. Repeat layers. Cover and refrigerate for 3 hours. Garnish with grated chocolate if desired.

FROZEN CHOCOLATE-BANANA PUDDING POPS

Steps:

• Beat pudding mix and milk in medium bowl with whisk 2 min.
• Spoon half the pudding evenly into 6 (3-oz.) paper or plastic cups; drizzle each with 1 tsp. chocolate syrup. Insert wooden pop stick lengthwise into center of each banana piece; place, banana side down, in pudding in center of each cup. Cover with remaining pudding.
• Freeze 4 hours or until firm. Remove pops from cups before serving.