You must try these Banana Pudding Pops — a delightful blend of banana pudding and banana cream pie transformed into a creamy popsicle.
Now that warm weather is here, I’ve been making popsicles nonstop. If you’re in the mood for more frozen treats, try my Dragon Fruit Popsicles or Root Beer Float Popsicles, and don’t forget classic Orange Soda Floats for a nostalgic twist.
Tips below will help you get the best results. If you prefer, skip to the recipe card for the full ingredient list and instructions.
Turning banana pudding into a popsicle might sound unusual, but the result is nostalgic, creamy, and incredibly refreshing. Kids love them, and sometimes the grown-ups do even more.
They’re perfect to make ahead for parties or backyard barbecues — make a batch and enjoy.
What You Need to Make Banana Pudding Pops
Ingredients
Instant vanilla pudding mix
Whole milk — very cold for best texture
Banana — chopped; fresh or frozen both work
Nilla wafer cookies — crushed
Heavy cream — chilled
Kitchen Tools
Popsicle molds with sticks — molds with built-in sticks are easiest; wooden sticks work too.
Hand mixer — to whip the cream to stiff peaks
Mixing bowls — two bowls recommended
Full ingredients and steps are in the recipe card below.
How to Make Banana Pudding Popsicles
1. Prepare the vanilla instant pudding according to package directions in a small bowl. Stir in the chopped bananas and about 3/4 cup of the crushed Nilla wafers.
2. In a separate chilled bowl, beat the cold heavy cream with a hand mixer until stiff peaks form. Gently fold the whipped cream into the pudding mixture to keep the texture light and airy.
3. Spoon the blended pudding into each popsicle mold, leaving a little room at the top. Sprinkle the remaining crushed Nilla wafers over each mold. If your sticks tend to lean, freeze the filled molds for about an hour first, then insert sticks and continue freezing.
4. Freeze the popsicles until solid, about 6–8 hours or overnight.
5. To unmold, briefly run warm water over the outside of the mold for 3–10 seconds, then gently push the popsicles free.
Tips for Success
- Chill the mixing bowl and beaters before whipping the heavy cream to help it whip faster and hold peaks.
- If short on time, use prepared whipped topping instead of whipping heavy cream.
- Serve popsicles over a bed of ice to slow melting on hot days.
- Swap pudding flavors or fruits to create new variations (chocolate, vanilla, or banana-strawberry are great options).
- Yield varies by mold size — adjust quantities accordingly.
- Warm water for a few seconds around the mold makes removal easy.
- Store popsicles individually in cello bags if you want to make them ahead for parties or freeze for later.
More No-Bake Summer Desserts
- No Bake Lemon Icebox Pie
- No Bake Eclair Cake (with homemade glaze)
- Preacher Cookies (No Bake)
- Homemade Healthy Smoothies
- Fluffy Marshmallow Cream Cheese Fruit Dip
- Mandarin Orange Jello Salad
Pin Banana Pudding Popsicle Recipe for Later
Banana Pudding Pops
Equipment
- Popsicle molds
Ingredients
- 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
Instructions
- 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. If sticks lean, freeze the molds for about an hour, then insert sticks.
- Freeze overnight or until completely frozen (about 6–8 hours).
- To remove popsicles, dip the mold into warm water for 3–5 seconds, then push popsicles up from the bottom.
Notes
- Chill the mixing bowl and beaters before whipping the cream.
- Serve popsicles over ice to slow melting.
- Substitute other pudding flavors and fruits for variety.
- Prepared whipped topping can replace whipped cream to save time.
- Store frozen popsicles in individual bags if making ahead for a crowd.
- Yield depends on popsicle mold size.
Nutritional Estimate
Nutritional information is an estimate. Verify independently if you need precise values.