If you are a fan of the classic southern dessert, these Banana Pudding Popsicles are about to become your new favorite summer staple. They take all the creamy, nostalgic flavors of traditional banana pudding and transform them into a refreshing frozen treat that is perfect for cooling off on a hot afternoon.
A velvety, yogurt-based popsicle infused with sweet banana flavor and finished with a delightful crunch from your choice of golden cookies.
Recipe Details
- Flavor Profile: Sweet and fruity banana notes balanced by the slight tang of Greek yogurt.
- Textures: Smooth and creamy frozen center with a crisp, buttery cookie crumble at the base.
- Total Time: 10 minutes of active prep time, plus at least 4 hours for freezing.
- Difficulty: Very Easy. This is a simple, no-cook assembly that is perfect for making with kids.
What You’ll Need
This recipe uses a handful of convenient pantry and fridge staples to achieve a gourmet frozen result. You will need non-fat Greek yogurt as the protein-packed base, instant banana pudding mix for that iconic flavor, and sugar to perfectly sweeten the mix. The signature finish comes from a layer of crushed vanilla wafers or golden sandwich cookies.
Ingredient Notes
- Non-fat Greek Yogurt – This provides a thick, creamy consistency and a boost of protein while keeping the popsicles light.
- Dixie Crystal’s Granulated Sugar – This high-quality sugar dissolves easily into the yogurt mixture to ensure a smooth mouthfeel.
- Instant Banana Pudding Mix – This is the secret to getting that intense, unmistakable banana flavor and a stable, velvet-like texture once frozen.
- Vanilla Wafers or Golden Oreo Cookies – Adding these at the end provides the essential crust element that makes these taste exactly like a bowl of banana pudding.
Add-ins and Substitutions
- Fruit: You can add thin slices of fresh banana into the molds before pouring the mixture for an extra burst of real fruit.
- Chocolate: A few mini white chocolate chips stirred into the batter can add a lovely richness to the banana flavor.
- Yogurt: If you prefer a richer, more indulgent popsicle, you can substitute the non-fat yogurt with a full-fat or honey-flavored Greek yogurt.
How to Make Banana Pudding Popsicles
The beauty of this recipe lies in its simplicity. Because it requires no heat, you can have these ready for the freezer in just a few minutes.
In a medium bowl, stir together the 2 cups of Greek yogurt, 1/2 cup of Dixie Crystal’s sugar, and the pack of instant banana pudding mix. Continue stirring until the mixture is completely combined and looks smooth and glossy.
Scoop equal amounts of the mixture between 6 popsicle molds. Be sure to leave a little bit of room at the top for your cookie crumble. Top each mold with the 2-3 crushed vanilla wafers or golden Oreo cookies. Insert your popsicle sticks or straws into each mold, ensuring they are sticking straight up. Place the molds in the freezer for at least 4 hours, though letting them sit overnight will ensure they are fully set.
Pro Tip: When scooping the mixture into the molds, tap the molds gently on the countertop a few times. This helps any trapped air bubbles rise to the top, ensuring your popsicles are solid and professional-looking once they are un-molded.
Recipe Tips
- Easy Removal: If the popsicles are stuck in the mold, run the outside of the mold under warm water for 10-15 seconds. This will loosen the edges just enough for the pops to slide right out.
- Smooth Mixing: Ensure you whisk the pudding mix thoroughly into the yogurt so there are no small clumps of dry powder in your finished treat.
- Crushed Cookies: For the best texture, keep the cookies in medium-sized crumbs rather than a fine dust so they retain some crunch after freezing.
- Straws as Sticks: If you are using straws instead of traditional sticks, choose a sturdy, thick straw that can support the weight of the creamy popsicle.
FAQs
Can I use cook-and-serve pudding mix? No, this recipe specifically requires instant pudding mix. The instant variety thickens the yogurt without heat, which is essential for the texture of these popsicles.
How long do these stay fresh in the freezer? These are best enjoyed within 2 weeks for the best flavor and to prevent ice crystals from forming. Keep them in their molds or transfer them to an airtight freezer bag once fully set.
Are these gluten-free? To make these gluten-free, simply ensure your pudding mix is certified gluten-free and use a gluten-free variety of vanilla wafers or sandwich cookies.
Serving Suggestions
- Backyard BBQ: These are the perfect mess-free dessert for an outdoor summer party.
- Afternoon Snack: A refreshing and satisfying treat for kids after a day of playing outside.
- Dessert Platter: Serve these un-molded on a chilled platter alongside fresh banana slices and extra cookies for dipping.
Make This Recipe in Advance
These popsicles are the ultimate make-ahead treat! Since they require at least 4 hours to freeze, it is best to prepare them the day before you need them. Once they are fully frozen, you can remove them from the molds and store them in a single layer in a freezer-safe bag with parchment paper between them to prevent sticking. This makes it incredibly easy to grab a delicious, homemade dessert whenever the craving strikes.
Print
Creamy Banana Pudding Greek Yogurt Popsicles with Vanilla Wafer Crust
- Total Time: 10 minutes
- Yield: 6 popsicles 1x
- Diet: Vegetarian
Description
All the creamy, nostalgic flavors of traditional Southern banana pudding transformed into a refreshing frozen treat. Featuring a velvety, protein-packed Greek yogurt base and a signature vanilla wafer cookie-crumb ‘crust’.
Ingredients
- 2 cups non-fat Greek yogurt
- 1/2 cup Dixie Crystals granulated sugar
- 1 package (standard size) instant banana pudding mix
- 2–3 vanilla wafers or golden Oreo cookies (crushed)
Instructions
Mix: Whisk together Greek yogurt, sugar, and dry pudding mix until smooth and glossy.
Fill: Spoon mixture into 6 popsicle molds, leaving 1/2 inch at the top.
Crust: Divide crushed cookies among the molds, pressing them gently into the top of the yogurt mixture.
Freeze: Insert sticks and freeze for at least 4 hours (ideally overnight).
Un-mold: Run molds under warm water for 10–15 seconds to slide the popsicles out.
Notes
Air Bubble Secret: Tap the molds firmly on the counter after filling to remove trapped air for a solid, professional finish.
Instant vs. Cook-and-Serve: You MUST use instant pudding mix; its starch reacts with yogurt moisture to create a stable cream that freezes perfectly.
Cookie Texture: Keep cookies in medium-sized chunks rather than fine powder for a satisfying frozen crunch.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Dessert / Snack
- Method: No-Cook / Freezing
- Cuisine: American / Southern-inspired
Nutrition
- Serving Size: 1 popsicle
- Calories: 165
- Sugar: 24
- Sodium: 180
- Fat: 2
- Saturated Fat: 0.5
- Unsaturated Fat: 1.5
- Trans Fat: 0
- Carbohydrates: 32
- Fiber: 0
- Protein: 6
- Cholesterol: 2
Keywords: banana pudding popsicles, frozen banana treats, greek yogurt popsicles, easy summer desserts, banana pudding recipes
