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Directions. Step 1 In blender, puree banana and ice cream until smooth. Spoon into 8 large ice pop molds; freeze until solid. Step 2 Working quickly, 1 pop at a time, remove from mold and brush.
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Preheat oven to the temperature specified on your cake mix. Make and cook cake as directed on your cake mix box for a 13×9-inch pan. Remove cake from the oven and let it cool in the pan for at least 5 minutes. With handle of a wooden spoon poke evenly spaced holes almost to bottom of cake, about 1/2 to 1 inch apart.
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Combine the pudding mix with the milk in a large mixing bowl. Stir with a whisk until combined. Stir in the yogurt, sugar, and vanilla and whisk until the sugar is melted. Fold in the crushed vanilla wafers. Pour into popsicles molds, insert sticks, and then freezer for 4 hours to overnight.
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For the cake: Grease and flour a 13 x 9 inch glass pan. Preheat oven to 350 degrees. Mix the dry ingredients (flour, baking soda, salt and cinnamon) in a bowl and set aside. In another bowl, mix together the sugar, eggs, bananas, lemon juice, vanilla extract and oil.
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Fold the whipped cream into the pudding mixture to incorporate. Spoon the mixture into the popsicle molds, and then with the leftover crushed vanilla wafers, sprinkle on top of the molds. Then place your sticks in. Freeze for 6-8 hours or overnight or until these banana pudding popsicles are fully set up and frozen.
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Transfer 1 cup of the frosting to a small zip-top bag and set aside. Assemble the cake: Place 3 1/2 cups of the Nilla Wafers in a large zip-top bag. Seal the bag and gently crush the wafers with a rolling pin or the bottom of the frying pan into coarse crumbs. Peel and thinly slice 2 medium ripe (but not spotty) bananas.
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Combine milk, cream, extract and sugar over low heat until warm. Remove and let cool. Add bananas. Pour the mixture into a blender and blend with 2 whole bananas until smooth. Make the popsicles. Place slices of banana and vanilla wafers in each popsicle mold, then pour in the milk mixture.
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Step 2 Place a banana slice into the bottom of each Dixie cup. Top with a big spoonful of pudding mixture. Place one more banana slice on top then sprinkle crushed Nilla wafers on top. Top with.
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Mash the other banana into pudding and whisk everything together. Spoon banana pudding into popsicle mold and close with lid. Insert popsicle sticks into the middle of each mold. Freeze mold for at least 4 hours for best results, preferably overnight. When pops are solid, rinse mold with warm water for 10 to 20 seconds.
VEGAN BANANA PUDDING POPS. Kale & Caramel
Preheat oven to 350°F. Coat a 13x9 baking pan with cooking spray. Bake the cake in the baking pan according the package directions. While the cake is cooling, make the pudding. Whisk together the pudding mix and milk until it begins to thicken. Allow to stand for 5 minutes.
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Mix the mashed bananas, melted butter, egg, and vanilla extract in a bowl. Sift together flour, baking soda, and sugar. Add to the banana mixture and mix until smooth. Pour some batter into the cake pop maker holes (fill them about 1mm from the top). With a thick batter, it is easier to use a spoon than a piping bag.
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Combine vanilla pudding mix, milk and sweetened condensed milk in a large bowl. Whisk until smooth. Stir occasionally until thickened, about 5 minutes. Divide a banana slice between the bottom of each Dixie cup. Top with a big spoonful of pudding mixture. Cover with a couple more banana slices and sprinkle crushed Nilla wafers on top.
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In a medium mixing bowl, whisk together 2 cups of milk and 1 cup of room temperature cool whip until smooth. Repeat in a second mixing bowl. Add the chocolate pudding into one bowl of milk and the vanilla into the other bowl. Whisk until just combined. Working quickly, pour the pudding into the molds.
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Instructions. Place 1-2 banana slices into each popsicle mold. Fill the mold halfway with banana pudding, using a spoon to push it down around the banana slices as needed. Add 1-2 more banana slices, more pudding, and finish off with a sprinkle of vanilla wafer crumbles. Place the lid on the mold, insert popsicle sticks, and freeze until solid.
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Place a banana slice into the bottom of each yogurt container. Add a big spoon of pudding mixture. Then add another slice of banana to each container. Sprinkle with crushed wafers. Fill containers with pudding, then sprinkle with more wafers. Add a popsicle stick and freeze for a minimum of 5 hours.
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Place the ⅓ C. sugar and milk in a sauce pan. Stirring until the sugar is dissolved, bring to a boil and remove from heat. In a mixing bowl, combine the other ⅓ C. sugar and cornstarch, whisking together. Add the egg and egg yolk and combine. Pour ½ C. of the hot milk into the egg mixture and whisk in quickly, to temper.
