Banana Chocolate 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.

CHOCOLATE BANANA PUDDING POPS

Steps:

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

CHOCOLATE COVERED BANANA POPS

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.

CHOCOLATE BANANA POPS

Steps:

• Stick bananas with a lollipop stick; place on a baking sheet and place in the freezer for 1 hour.
• Place chocolate in 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, about 5 minutes.
• Coat frozen bananas with melted chocolate.

CHOCOLATE BANANA POPS

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.

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.

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.

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.

BANANA CAKE BALLS WRAPPED IN CHOCOLATE

Steps:

• STIR milk and pudding mix in medium bowl with large spoon just until pudding mix is moistened. Immediately add bananas and cake crumbs; mix well.
• TO PORTION CAKE BALLS Use cookie scoop to portion the cake mixture for each ball. Then, roll the cake balls between the palms of your hands to form smooth round balls.
• SHAPE into 36 (1-inch) balls; place on waxed paper-covered rimmed baking sheet. Freeze 1 hour.
• MELT chocolate in medium microwaveable bowl on HIGH 1-1/2 min., stirring after 1 minute
• TO EASILY COAT THE CAKE BALLS Remove inner tines of disposable fork; set aside. Add cake balls, in batches, to bowl of melted chocolate. Use spoon or rubber scraper to evenly coat balls with chocolate. Remove balls with prepared fork.
• If you are using lollipop or Popsicle stick, just skewer each pop before dipping.
• Dip balls in chocolate; return to baking sheet. Top immediately with sprinkles or whatever you are using.
• Let stand until coating is firm.