9oz Assorted Flavors Sour Punch^® BITES^®

1 1/2 bananas, sliced and frozen

1 1/2 cups vanilla greek yogurt

2 1/4 cups water

For the pink layer:

1/2 heaping cup of Strawberry flavor Bites

3/4 cup water, divided

1/2 frozen banana

1/2 cup vanilla greek yogurt

For the green layer:

1/2 heaping cup of Apple flavor Bites

3/4 cup water, divided

1/2 frozen banana

1/2 cup vanilla greek yogurt

For the blue layer:

1/2 heaping cup of Blue Raspberry flavor Bites

3/4 cup water, divided

1/2 frozen banana

1/2 cup vanilla greek yogurt

9oz Assorted Flavors Sour Punch Bites

1 1/2 bananas, sliced and frozen

1 1/2 cups vanilla greek yogurt

2 1/4 cups water

For the pink layer:

1/2 heaping cup of Strawberry flavor Bites

3/4 cup water, divided

1/2 frozen banana

1/2 cup vanilla greek yogurt

For the green layer:

1/2 heaping cup of Apple flavor Bites

3/4 cup water, divided

1/2 frozen banana

1/2 cup vanilla greek yogurt

For the blue layer:

1/2 heaping cup of Blue Raspberry flavor Bites

3/4 cup water, divided

1/2 frozen banana

1/2 cup vanilla greek yogurt

Add the Strawberry Sour Punch Bites to a small saucepan along with ¼ cup of water and place over low heat. Stir frequently as the candy melts to prevent it from sticking to the bottom of the pan.

When the water cooks off, add another ¼ cup of water and continue to cook and stir until the Bites are mostly melted, about 10 minutes.

Add the melted Strawberry Sour Punch Bites to a blender along with the frozen banana, greek yogurt, and remaining 1/4 cup of water. Blend until completely smooth, scraping down the sides of the blender as needed to incorporate all of the ingredients.

Transfer the strawberry mixture to a glass or bowl and rinse out saucepan and blender. Repeat the above steps with the Apple and Blue Raspberry Sour Punch Bites.

ivide the strawberry mixture between 10 popsicle molds, filling each slot about a third of the way to the top.

Slowly pour the apple mixture on top of the strawberry layer, followed by the blue raspberry mixture.

Leave about a quarter inch of space at the top; the popsicles will expand as they freeze.

Wipe any drips or excess moisture from the top of the popsicle mold, replace the cover (or cover with foil), and put in the freezer.

After about two hours, carefully insert a popsicle stick into each slot. Freeze until completely solid, at least five hours.

Run the mold under warm water for a minute to loosen the popsicles so you can easily (and gently) pull them out.

Transfer the popsicles to a baking sheet lined with parchment paper and freeze for another 30 minutes. This will prevent them from melting too quickly.

Store leftover popsicles in an airtight container with a layer of wax or parchment paper between each.