Mexican Chocolate-Banana Pudding Pops

I am so into frozen everything lately. And bananas. And chocolate.

So I thought I’d combine them all into one spectacular – and spectacularly simple – dessert.

MEXICAN CHOCOLATE-BANANA PUDDING POPS

What you need:

1 package prepared and lightly cooled cook-on-stovetop chocolate pudding (use whole milk, plz)

1 very ripe banana (reserve a few thin slices from one end)

1/4 tsp cinnamon

Pinch of chili powder

Pinch of salt

Handful of chocolate chips

What you do:

1. In a blender, combine together cooled pudding and banana (reserving banana slices). You can make this as chunky or as smooth as you like – I went for chunky.

2. Pour mixture into bowl and fold in cinnamon, chili powder, salt, and chocolate chips.

3. Pour pudding into small paper cups (about halfway up; see note below) and insert popsicle sticks (I didn’t have any, so I used the ends of plastic spoons). Top with a few banana slices (or you can put the banana slices into the cup before the pudding, so they’re at the top of the popsicle).

4. Freeze until firm, then peel off paper cup and serve.

Note: I made the pops pictured here wayyyy big; about half this size would be ideal, because they get a little unwieldy. I only got 3 pops out of the recipe, but you should get more like 6.