Southern Banana Pudding Ice Cream Pops
Add to Recipe Box
Add to Grocery List
2 cups heavy cream
1 tablespoon vanilla extract
1 teaspoon ground cinnamon
1 (14 oz.) can
Eagle Brand® Sweetened Condensed Milk
1 cup pureed or mashed bananas
48 (2-inch) chocolate graham crackers squares
24 wooden craft sticks
1 (7.25 oz.) bottle
Smucker's® Magic Shell® Chocolate Fudge Flavored Topping
BEAT cream, vanilla and cinnamon in large bowl with electric mixer on medium speed until stiff peaks form. Beat in sweetened condensed milk and bananas until smooth.
LINE 13 x 9-inch baking pan with foil. Spread banana mixture to prepared pan. Freeze 4 hours or until firm. Cut into 24 (2-inch) squares. Place ice cream squares in between two graham crackers. Insert wooden stick in center of ice cream between crackers. Freeze 30 minutes.
LINE baking sheet with wax paper. Shake fudge topping 20 seconds; place in small bowl. Dip one corner of pop halfway into fudge topping. Sprinkle with decorator sprinkles. Freeze until ready to serve.