Chocolate Banana Pudding Pops Recipes

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.

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.

CHOCOLATE-BANANA PUDDING

Steps:

• Preheat oven to 300º.
• In a large bowl, combine graham-cracker crumbs, coconut, pecans, and sugar. Add melted butter, stirring until well combined. Spread mixture on a rimmed sheet pan and bake for approximately 15 minutes until coconut is golden brown, stirring regularly and watching to prevent burning. Set aside to cool.
• In another bowl, beat cream cheese at medium speed with an electric mixer until smooth. Add condensed milk and beat until well combined. Stir in pudding mix and milk and beat until mixture is smooth.
• Reserve 2 tablespoons crumb mixture. In a large glass serving bowl or in individual stemmed glasses, layer 1/3 of the pudding, ½ of the bananas, ½ of the crumb mixture, another 1/3 of the pudding, ½ of the crumb mixture, remaining bananas, and remaining pudding. Top with whipped topping and sprinkle reserved crumbs on top.

CHOCOLATE BANANA PUDDING POPS

Steps:

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

BANANA POPS

Steps:

• For each pop, insert posicle stick into bottom of one banana, burying 1/2 of stick.
• Wrap individually in plastic wrap.
• Freeze for minimum 6 hours.
• To serve, unwrap and eat like a popsicle.
• If desired, lay each banana on a plate and drizzle with a tablespoon of chocolate syrup before serving.
• To combat dripping chocolate, hold the pop over the plate while eating.
• Frozen banana pops will keep in the freezer tightly wrapped 2-3 weeks.

GLUTEN-FREE FUDGY BANANA PUDDING POPS

Steps:

• In medium bowl, beat pudding mix and milk with wire whisk about 2 minutes or until well blended. Let stand 5 minutes or until thickened.
• Meanwhile, in small bowl, mash banana with fork. Stir in yogurt.
• Place paper cups in 8-inch pan for easier handling. Spoon 2 tablespoons pudding into each cup. Divide yogurt mixture evenly among cups. Top with remaining pudding mixture. Tap cups on work surface to level top. Insert wooden stick into center of each pop.
• Freeze pops about 2 hours or until solid. Store frozen pops in plastic freezer bag in freezer. Peel off paper cups before serving.

CHOCOLATE BANANA POPS

Steps:

• Peel the bananas and chop them in half, then place on a lolly stick and leave them in the freezer for at least 1 hour.
• Melt the chocolate over a pan of boiling water (which should only take a minute) then coat on each of the banana pops.
• Roll on the toppings of your choice.

CHOCOLATE PUDDING POPS

Steps:

• Combine the first 6 ingredients in a medium saucepan over medium high heat, stirring with a whisk.
• Cook for 8 minutes or until thick and bubbly, stirring constantly.
• Remove pan from heat.
• Add vanilla extract, and cocoa, stirring until smooth.
• Transfer the mixture to a bowl, and place the bowl in an ice-filled bowl.
• Cover surface of pudding directly with plastic wrap, and cool completely.
• Spoon chocolate mixture evenly into 6 (4 ounce) icepop molds.
• Top with lids, and insert craft sticks.
• Freeze 4 hours or until thoroughly frozen.