Get two great flavors with Banana-Chocolate Cheesecake Pops! For a variation of banana-peanut butter cheesecake pops, use peanut butter chips instead of chocolate.
What You Need
Original recipe yields 12 servings
1-1/2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese (12 oz.), softened
1/3 cup sugar
1-1/2 cups thawed COOL WHIP Whipped Topping
2 graham crackers, coarsely crushed
1 banana, finely chopped
1/2 cup miniature semi-sweet chocolate chips
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Let's Make It
Place 3-oz. paper or plastic cup in each of 12 muffin pan cups.
Beat cream cheese and sugar in medium bowl with mixer until blended. Gently stir in remaining ingredients.
Spoon into paper cups. Gently tap filled pan on countertop to remove any air bubbles. Insert wooden pop stick or plastic spoon into center of each cup for handle.
Freeze 4 hours or until firm. Remove frozen pops from cups just before serving.
The built-in portion control of these kid-friendly treats allow them to be enjoyed on occasion as part of a balanced diet.
Substitute peanut butter chips for the chocolate chips.
Calories From Fat
% Daily Value*
Total Fat 14g
Saturated Fat 9g
Trans Fat 0g
Total Carbohydrates 19g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.