Banana Split 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.

ALL-AMERICAN BANANA SPLIT

Steps:

• Place banana in a dessert dish; place scoops of ice cream between banana. Top with remaining ingredients. Serve immediately.

BANANA SPLIT POPSICLES RECIPE

Steps:

• In a blender or food processor combine, yogurt, milk, sugar and bananas until smooth.
• Transfer the banana mixture into a large jug with a spout and mix the diced strawberries (be careful not to over mix as this will turn your mixture pink)
• Pour into popsicle molds, insert your popsicle sticks and freeze for 4-6 hours until solid or overnight.
• To remove from the molds run under warm water for about 5 seconds and gently pull on the popsicle stick to release.
• Before serving melt the chocolate in the microwave in 30 second increments, stirring until melted and smooth, Allow to cool.
• Once the chocolate has cooled but is still liquid, dip each popsicle in the chocolate, then the sprinkles.
• Allow to set slightly and serve immediately. Store in the freezer for up to 8 weeks.

BANANA SPLIT POPS

Steps:

• 1) Use paper cups as molds; divide strawberry topping among each molds, stick banana halves on molds, freeze 1 hour. 2) Top w/cherry ice cream & pineapple topping, pack ice cream and topping around banana to hide them, freeze 1 hour. 3) Add chocolate fudge & ice cream last to fill mold. Freeze 6 hours. 4) Peel off & discard the paper cup. Top each pop w/whipping cream, walnuts, & cherry. Banana split on a stick!