Banana Split Push Pops
- Level: Easy
- Total: 1 hr 50 min (includes freezing time)
- Active: 20 min
- Yield: 10 to 12 push pops
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- Level: Easy
- Total: 1 hr 50 min (includes freezing time)
- Active: 20 min
- Yield: 10 to 12 push pops
Ingredients
8 ounces frozen all-butter pound cake, thawed
One 1.5-quart container banana split-flavored ice cream, well frozen
4 large bananas, sliced
11.5 ounces hot fudge sauce
Canned whipped cream, for topping
1/2 cup chopped walnuts
12 maraschino cherries with stems
Directions
Special equipment:
10 to 12 push-pop dispensers; an ice cream cone holder- Stand 10 to 12 push-pop dispensers upright in an ice cream cone holder with as many openings as you have containers. Slice the pound cake into 1/2-inch slices. Using the open end of a push-pop dispenser as a cutter, cut rounds of pound cake from the slices. Push a pound cake round to the bottom of each dispenser with your finger.
- Remove the banana split ice cream from its container and cut into 1/2-inch-thick slabs. Using the open end of a push-pop dispenser as a cutter, stamp out rounds of the ice cream slabs. Push an ice cream round on top of each pound cake round with your finger or a spoon.
- Place banana slices on top of the ice cream rounds and spoon in a little hot fudge sauce. Pipe a tall mound of whipped cream into each push pop until it stands up over the edge. Garnish with chopped walnuts, banana slices and maraschino cherries. Freeze until firm, about 1 1/2 hours.
