Chocolate Banana Pudding Pops Food

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.

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.

MILK CHOCOLATE BANANA PUDDING

Steps:

• Place milk in a medium saucepan and bring to a simmer. Whisk in both chocolates and heat until melted and smooth. Remove from the heat.
• Whisk together the yolks, sugar, and cornstarch in a large bowl. Slowly whisk in the chocolate-milk mixture and then return the mixture to the saucepan over medium-high heat and whisk until thickened. Remove from the heat, stir in the vanilla, and transfer to a clean bowl. Place a piece of plastic wrap over the surface of the pastry cream and let cool to room temperature.
• Spoon about 1 cup of the pastry cream into a 9 by 13-inch glass dish. Layer the cookies, bananas, and pastry cream in the bowl, ending with the pastry cream. Cover tightly and refrigerate until chilled, at least 4 hours or overnight. Just before serving, spread the whipped cream over the top of the pudding and sprinkle with the chocolate shavings.

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.

(JELLO) CHOCOLATE PUDDING POPS

Steps:

• Beat milk, vanilla and mix for 2 minutes.
• Spoon into paper or plastic cups.
• Insert wooden pop stick or plastic spoon into each for handle.
• Freeze 5 - 7 hours.
• To remove pop from cup run under warm water for 15 seconds.
• Don't twist or pull on the stick when removing!
• You can also experiment with add in's - sprinkles, peanuts, marshmallows, chocolate chips, etc.

CHOCOLATE-BANANA PUDDING

Steps:

• In a small saucepan, bring cream to a boil over medium-high. Remove from heat and add chocolate. Let sit 5 minutes. Add confectioners' sugar and whisk to combine. Let cool to room temperature.
• Layer 13 chocolate wafers in a 2-quart baking dish. Add half the chocolate mixture, then top with lengthwise banana slices. Top with 13 more cookies and remaining chocolate mixture. Cover and refrigerate until pudding is set and cookies are tender, about 2 hours (or up to 1 day). Top with round banana slices and serve.