Divide strawberry topping among eight 6-ounce plastic or paper cups. Insert a wooden stick into each banana half; place one in each cup, stick side up. Cover and freeze for an hour.
Divide strawberry ice cream among cups, spooning it in around bananas; repeat with pineapple topping. Freeze for 15 minutes. Spoon vanilla ice cream, fudge topping, and chocolate ice cream into cups until full. Place a square of aluminum foil with a slit in the center over each cup. Freeze overnight or until firm.
When ready to eat, peel off the cups. Top each pop with whipped cream, walnuts, and a cherry.
Originally Submitted
8/1/2010
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