Sunday is occasions.
While the fruit-based recipes has been celebrated on Aug. 29 for some time, this year home chefs can put together a chilled version that’s perfect for beating the late summer heat thanks to Debi Morgan of Quiche My Grits – a food blogger who is kind enough to share tried and true recipes” target=”_blank”>recipes<
Morgan’s “Banana Pudding Pops” recipe turns the popular pudding into a portable and refreshing popsicle that can be served at home or at an outdoor family-and-friends” target=”_blank”>gathering<
Materials You’ll Need:
- Bowls
- Ice pop molds
- Whisk
- Spoon
- Anti-stick cooking spray
- Optional Popsicle sticks
Debi Morgan’s Banana Pudding Pops recipe only requires five ingredients.
(Courtesy of Quiche My Grits)
DOUBLE BANANA SHOCKS HUNGRY STUDENT: ‘IT WAS A ONCE-IN-A-LIFETIME FIND’
Ingredients:
- 2 bananas
- Instant vanilla pudding
- Half and half cream
- Sour cream or yogurt
- Vanilla wafers
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Instructions:
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Whisk the pudding mixture in a large bowl. (Courtesy of Quiche My Grits)
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Pour the pudding mixture into an ice pop mold. (Courtesy of Quiche My Grits)
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If your ice pop mold doesn’t come with its own serving utensils, you can use popsicle sticks to help with serving. (Courtesy of Quiche My Grits)
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Freeze the Banana Pudding Pops for at least four hours and serve when ready. (Courtesy of Quiche My Grits)
- Add half and half cream into a large mixing bowl.
- Pour in the instant vanilla pudding mix into a bowl and whisk until the contents have thickened.
- Scoop sour cream or yogurt into the pudding mixture.
- Add crushed-up vanilla wafers.
- Mash one banana and thinly slice the other before adding both fruits into the pudding.
- Whisk the pudding together a final time.
- Use a spoon to pour the pudding into a lightly sprayed ice pop mold. Add popsicle sticks if necessary.
- Freeze the molds for four hours or overnight.
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