Banana Cream Pie Pops

This time of year always reminds me of my favorite summer time dessert...banana cream pie.  My mom used to make it when I was a kid and I can't remember the last time I had it.  (Note to self:  must rectify that.)  But I can make a version that so easily fits into my calories and my latest push pop obsession.  You might've seen  my tropical push pops last month and thought it was a passing fling.

Oh no, m'ladies.  (And gents if there's any dudes out there)

We're talking full fledged, lusty, rendezvous almost every single night.  That's right, I had to kick Skinny Cow to the curb in favor of banana soft serve EVERYTHING.  Don't worry, I'll bring you the recipes because I love ya's!    Let's get to the one at hand which, I might add, would be perfect for the kiddies at this and next weekend's holiday gatherings.

Here's what you'll need for 5 servings:

6 oz frozen bananas, sliced
2 oz bananas, fresh
8 oz skim milk
2 tbsp Speculoos Cookie Butter  (or Biscoff Spread)
1/2 cup Cascadian Farms Cinnamon Crunch Cereal
5 tbsp Cool Whip Lite
1 tbsp chia seeds

Measure out half a serving of Cascadian Farms Cinnamon Crunch cereal and set aside.

Measure out 2 tablespoons of cookie butter.  (Freakin' camera would not focus and I was too lazy to take a 5th picture)

Grab your personal blender (I have a Magic Bullet but you can use whatever blender you have), add the skim milk, frozen bananas and cookie butter and give it a whirl until it's completely combined.

When everything comes together, add the chia seeds and give it another go round.

Make sure the seeds are all broken up.  (Don't worry, that cookie butter on the side is gonna be scraped in there.  No way am I missing out on a drop of that stuff!)

Get the small cup for your blender and add the cereal.

Give it a few pulses until it's all broken up.

Add just enough to cover the bottoms of the push pop containers.

Like so.  Oh and yes, I made a push pop holder out of a stiff white floral block and foil so I can have both hands free while pouring stuff.  Quite awesome since I make these all the time!

Dice up the 2 oz of fresh bananas.

Pour in the banana mixture leaving about 1/4 of the top empty.

Split the bananas up into equal parts and add them to each pop container.

Use a small spreader or knife to push the bananas around so they're not all clumped together.

Measure out 1 tbsp of Cool Whip Lite.

Top each pop with it.

Sprinkle on the remaining cereal crumbs on top of each pop.

Time to cap it off for the deep freeze!

Put the pops somewhere in the freezer where they will be standing upright.  Give them at least 4 hours to set up.  The longer the better.

In the meantime, this is why I cover the floral block with foil.  Crumbs and drips everywhere.  A couple taps into the trash can and a wipe down with a wet sponge or paper towel and we're ready to roll for the next time!

Time to check the freezer...

Wanna bite?

Don't have push pop molds?  Click here to get 'em.  (affiliate link)  Seriously, I don't know what I'd do without them!

Speculoos Cookie Butter is found at Trader Joe's and Biscoff Spread is at World Market, specialty food stores or some big box grocery stores, just ask.  You can also find it online but honestly the cost with shipping isn't worth paying.  They are both about $5 in store so if you can find something similar online, go for it! 

Nutritional Info:  Calories  114  Total Fat 4g  Sat Fat 1g  Sodium 35mg  Potassium 119mg  Carbs 18g  Fiber 2g  Sugars 9g  Protein 3g  Vitamin A 3%  Vitamin C 5%  Calcium 8%  Iron 2%
(5 servings per recipe)

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