Ba-nilla Pudding Pops
These popsicles are bananas, B-A-N-A-N-A-S. Really. Not even just silly, crazy bananas, but also packed full of banana flavor and actual bananas. I’m at the beach this week on vacation with my family and I’m currently typing this up on the deck of our rental beach house, so I wanted to post something super summery. I love bananas and I knew I wanted to do a banana pudding pop, so I started thinking about what to include and the box of Nilla Wafers in my cupboard kept calling out to me. It was a good call. These pudding pops are cold and creamy and perfectly sweet and refreshing. You get big bites of real bananas and the wafers get kind of soft and cakey. It’s a perfect summer dessert for a hot day and each popsicle is only 69 calories! To view your WW PersonalPoints for this recipe and track it in the WW app or site, click here!
My popsicle molds hold about a ½ cup is liquid or ingredients in each section. I can’t remember where I found them, but they are just like these ones on Amazon. You can obviously make these in any popsicle mold, or in Dixie cups with popsicle sticks, but I like these because if your popsicle gets drippy you can suck all the juices out through the sippy straw built into the handle. Genius.
Ba-nilla Pudding Pops
- 1 box Sugar Free Banana Cream Instant Pudding Mix, I used Royal brand because my store didn’t have the Jell-O brand in this flavor, but they definitely make it as well – either one works
- 2 cups cold skim milk
- 1 medium banana, sliced into thin rounds
- 10 Nilla Wafers, broken into large pieces (thirds)
- In a medium bowl, beat together the pudding mix and milk with a whisk until combined.
- Using 8 (1/2 cup) popsicle molds, spoon some pudding into each mold and push down to make an initial pudding layer. Drop in a couple banana slices and a piece or two of wafers. Cover the banana and wafer layer with more pudding and push down with your spoon to make sure the pudding fills all the gaps between the bananas and wafers. Do another banana and wafer layer and finish with the remaining pudding to fill each mold.
- Place in freezer for several hours until frozen through (I did mine overnight).
2 per popsicle (P+ calculated using the recipe builder on weightwatchers.com)
Banana pudding is my favorite dessert & I can’t wait to try these!
Oh, I was hoping when you posted the teaser on Facebook the other day that there really was a vanilla wafer in there. You have confirmed my hopes and made me very happy! I can’t wait to try these.
I cannot WAIT to try these!! You are so clever!!! 🙂
These sound like a great idea! I don’t suppose you’ve tried using almond milk to make the pudding before? I’m mildly lactose-intolerant (milk is the only thing that really gives me issues), and want to try these. I’m just wondering if the pudding would be able to maintain anything resembling the right consistency, with almond milk.
Also curious about how vanilla almond milk would affect the WWP+ value, if at all.
You’re in NC?! That’s where I am! I wish I was in Oak Island LOL 🙂
Great recipe. I made these last night and what a nice treat! I used bite sized Nilla Wafers (Kroger Brand) to save cutting up the full sized ones.
This looks like a fun summer treat! Bananas are one of my favorite fiber-rich foods and this is such a creative way to use ’em up.
I hate you all, so much.