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top shot of stacked banana pudding pops on a white plate with text overlay
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5 from 1 vote

Banana Pudding Pops

You have to try my Banana Pudding Pops. They are a cross between banana pudding and banana creme pie, all mixed into one yummy popsicle!
Prep Time10 mins
Freeze Time6 hrs
Total Time6 hrs 10 mins
Course: Dessert
Cuisine: American
Keyword: how to make banana popsicles, popsicles with banana pudding
Servings: 10 popsicles
Calories: 191kcal
Author: Lori @ A Reinvented Mom


  • 1 5.1 ounce box instant vanilla pudding mix
  • 3 cups cold whole milk
  • 1 cup chopped banana fresh or frozen
  • 1 cup Nilla wafer cookies chopped & divided
  • 1 cup cold heavy cream


  • Mix pudding according to package directions. Stir in the bananas and ¾ cup of Nilla wafers.
  • In a separate bowl, beat the cream until stiff peaks form. Gently fold the whipped cream into the pudding mixture.
  • Using a spoon, fill the popsicle molds with the pudding mixture. Top with the remaining crushed wafers.
  • Cover and push popsicle sticks into the molds.
  • Freeze overnight or until completely frozen (about 6-8 hours).
  • To remove popsicles from molds, dip the popsicle mold into warm water for 3 to 5 seconds before pushing the popsicles up from the bottom of the silicone mold.


  • Chill the mixing bowl and beaters before whipping the cream.
  • Serve popsicles over ice to prevent melting.
  • Can substitute other pudding flavors and fruits.
  • Substitute whipped topping for the whipped cream if you're short on time.
  • If you want to make a big batch of these (like for a party) store frozen popsicles in these Popsicle bags.
  • The number of popsicles will vary based on the size of your popsicle molds.


Serving: 1popsicle | Calories: 191kcal | Carbohydrates: 16g | Protein: 3g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 40mg | Sodium: 86mg | Potassium: 177mg | Fiber: 1g | Sugar: 9g | Vitamin A: 478IU | Vitamin C: 1mg | Calcium: 99mg | Iron: 1mg