1 c. Cheerios cereal
1/4 c. sliced almonds
3 or 4 firm bananas
2 tsp. shortening
1/2 c. peanut butter chips
1/2 c. milk chocolate chips

Cover a cookie sheet with wax paper. Chop cereal and almonds together on a cutting board. Set aside. Peel bananas. Cut across each one to make 2 halves. Put a popsicle stick in each half. Heat shortening over low heat until melted. Add peanut butter and chocolate chips. Stir constantly until chips are melted and mixture is smooth. Remove pan form heat. Spread mixture over each banana half. Roll them in the chopped cereal and almonds. Refrigerate until firm, about 30 minutes. Makes 6 or 8 lollipops.