Banana Popsicles recipe

1 (3.4 ounce) box instant banana pudding mix
2 cups skim milk
1 banana, cut into pieces

Mix pudding mix and milk together. Add cut up banana to pudding and blend evenly.

Spoon enough mixture into Popsicle cups to cover bottom. (Popsicle molds can be found at Lillian Vernon, Bed Bath & Beyond.)

Periodically tap the cups to get any air pockets out. Freeze till set.

If you don't have any Popsicle molds, you can use Dixie cups. Place in freezer and when almost firm, insert sticks into center, place in freezer until totally frozen.

Chocolate Covered Banana Pops recipe

I make this during the summer for a quick treat. My children, although grown up, always look in the freezer for them.

3 ripe large bananas
9 wooden ice cream sticks or skewers
2 cups Hershey's semi-sweet chocolate chips
2 tablespoons shortening
1 1/2 cups coarsely chopped unsalted, roasted peanuts

Peel bananas; cut each into thirds.

Insert wooden stick into each banana piece and place on wax paper covered baking sheet. Cover and freeze until firm.

In a double boiler over hot not boiling water, melt chocolate chips and shortening until smooth.

Remove bananas from freezer just before dipping. Dip each piece into warm chocolate covering the banana completely, roll immediately into peanuts, covering the entire banana. Return to freezer. Serve frozen.

Yields 9 pops.

You can also use toasted coconut or jimmies.

Frozen Raspberry Treats recipe

1 (10 ounce) package frozen raspberries
1/2 cup dairy sour cream
1 cup heavy cream, whipped
1/2 cup miniature marshmallows

Thaw raspberries; blend raspberries with dairy sour cream. Fold in whipped cream and marshmallows. Spoon mixture into popsicle containers or small drinking cups. Insert wooden sticks. Freeze until firm.

Lemon Cream Pops (Vintage Recipe)

1 (14 ounce) can sweetened condensed milk
1 cup milk
1/2 cup fresh lemon juice
1/3 cup granulated sugar
1/2 teaspoon grated lemon peel
3 drops yellow food color
6 craft sticks

In a large bowl, combine all the ingredients; mix until the sugar dissolves. Pour into 6 small paper cups or molds and insert a craft stick into the center of each. Freeze for at least 4 hours, until firm. Serve, or cover and keep frozen until ready to enjoy.

NOTE: For lime or orange cream pops, simply substitute fresh lime or orange juice and peel for the lemon, and use the appropriate food colors.

Servings: 6

Raspberry Popsicles recipe

1 (10 ounce) package frozen raspberries
1/2 cup dairy sour cream
1 cup heavy Cream)
1/2 cup miniature marshmallows

Thaw raspberries; blend raspberries with dairy sour cream, Fold in heavy cream (whipped) and marshmallows. Spoon mixture into popsicle containers or small drinking cups. Insert wooden sticks. Freeze until firm.