Shark Banana Pops Recipes

JIGGLY SHARK POPS

Steps:

• Bring the cranberry juice, blue drink and sugar to a boil in a medium saucepan over medium-high heat. Remove from the heat and slowly whisk in the gelatin; continue to whisk until dissolved. Pour the gelatin mixture into a 9-by-13-inch glass baking dish. Refrigerate, stirring every 10 minutes, until the gelatin just begins to thicken, 30 to 45 minutes. (It should be thick, but still liquid and pourable.)
• Meanwhile, slice the pound cake into eight 1/4-inch-thick slices. Remove the push parts of eight 7 1/4-inch-tall pushable pop molds from the tubes. Push the circle side of each mold into a cake slice to make a circle that fits snugly in the mold. Return the push part to each tube.
• Add the blue candy melting wafers and coconut oil to a small microwave-safe bowl. Microwave in 15-second intervals, stirring in between each, until melted and smooth, about 1 minute.
• Using a silicone brush, paint a 1/2-inch-thick strip on the exterior of the top of each tube with the melted candy. Coat with the white nonpareils (do not completely cover the melted candy). Let set, about 5 minutes. Spoon 1 tablespoon of the tiny crunchy candy into each mold. Freeze the molds while the gelatin sets.
• Place 1 gummy shark into each of the molds, then fill with the gelatin mixture. Tap each mold to release any air bubbles. Refrigerate until completely set and very firm, at least 3 hours. Top each pop with whipped cream before serving.

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.

BANANA PANCAKE POPS

Steps:

• Heat oil in a large saucepan to 350 degrees F (175 degrees C).
• Mix pancake mix and water together until batter is smooth. Dip each banana slice in the pancake batter until fully coated.
• Fry coated banana slices, 3 to 4 at a time, in the hot oil until lightly browned, about 1 minute per side; remove with a slotted spoon and transfer to a paper towel-lined plate. Sprinkle pancake pops with sugar and cinnamon.

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.

STRAWBERRY-BANANA DAIQUIRI ICE POPS

Steps:

• Combine strawberry nectar, bananas, and rum in a blender. Blend until smooth. Stir in strawberries.
• Divide mixture between small ice pop molds. Freeze for 8 hours, or overnight. Run molds under cold water for 10 to 15 seconds to release pops.