Chocolate Banana Pudding Pops Recipes

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.

Steps:

• Peel, then cut each banana in half crosswise and insert a craft stick into each half. Place on a tray, cover with plastic wrap and place in the freezer until frozen, about 3 hours.
• Place the peanuts in a shallow dish or on a plate. Melt the chocolate in the top of a double boiler over slightly simmering water, over the lowest possible heat, stirring frequently. Make sure the water is not touching the bottom of the top pan. Pour the melted chocolate into a tall glass. Dip each frozen banana into the chocolate, turning it to coat, and immediately roll in the peanuts. Place on a tray covered in waxed paper. Serve immediately or wrap individually in plastic wrap or waxed paper and freeze for up to 2 weeks.

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.

Steps:

• Insert a toothpick into each banana piece. Arrange bananas, toothpick side up, on a parchment-lined baking sheet and freeze until firm, 2 hours.
• In a medium microwave-safe bowl, heat chocolate chips in 10-second increments, stirring between each, until melted and smooth. Working quickly, dip each banana piece in chocolate, shake off excess, and cover with sprinkles. Chocolate should set quickly, but if necessary, freeze pops to harden coating before serving.

Steps:

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

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.

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.

Steps:

• Break the bananas into chunks, and puree in a food processor until the mixture is smooth and creamy. Add the cocoa powder, cream and maple syrup, and puree until combined. Spoon the banana mixture into ice-pop molds, and freeze until firm, 8 hours or overnight.
• Spread the peanuts on a plate. Run hot water over the ice pops to help loosen them, then unmold, roll them in the peanuts and serve (or keep them frozen on a parchment-lined baking sheet until ready to serve).

Steps:

• Combine milk and chocolate in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted and mixture is hot, about 5 minutes.
• Mix sugar, flour, and salt together in a bowl. Add some of the hot liquid to the dry ingredients; mix well. Pour dry ingredients into the double boiler and stir well. Cover and cook over a rolling boil, stirring often, until thickened, about 15 minutes.
• Pour some of the hot mixture into the beaten egg yolks, whisking quickly to avoid scrambling the eggs. Pour the mixture back into the double boiler and whisk to combine. Whisk in butter and vanilla.
• Line the bottom of a serving bowl with wafer cookies. Pour in some of the pudding to cover and top with sliced bananas. Repeat layers until all of the pudding is gone, ending with bananas on top.

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.