Banana Pudding Ice Pops Recipes

BANANA SPLIT PUSH POPS

Steps:

• Stand 10 to 12 push-pop dispensers upright in an ice cream cone holder with as many openings as you have containers. Slice the pound cake into 1/2-inch slices. Using the open end of a push-pop dispenser as a cutter, cut rounds of pound cake from the slices. Push a pound cake round to the bottom of each dispenser with your finger.
• Remove the banana split ice cream from its container and cut into 1/2-inch-thick slabs. Using the open end of a push-pop dispenser as a cutter, stamp out rounds of the ice cream slabs. Push an ice cream round on top of each pound cake round with your finger or a spoon.
• Place banana slices on top of the ice cream rounds and spoon in a little hot fudge sauce. Pipe a tall mound of whipped cream into each push pop until it stands up over the edge. Garnish with chopped walnuts, banana slices and maraschino cherries. Freeze until firm, about 1 1/2 hours.

BANANA PUDDING ICE POPS

Steps:

• In a large mixing bowl, whisk together pudding mix with milk until smooth.
• Fold in vanilla wafer cookies and bananas until evenly distributed.
• Spoon into ice pop molds and gently tap against counter to release air bubbles. Insert wooden stick halfway into each ice pop and freeze until solid.
• When ready to serve, gently release from mold and enjoy immediately.

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.

CHOCOLATE BANANA PUDDING POPS

Steps:

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