1 1/2 c. cold milk
1 pkg. Jello chocolate instant pudding
1 (8 oz.) container plain yogurt
2 bananas, mashed
1 tsp. rum extract (optional)
1 c. thawed Cool Whip
2 tsp. melted butter
1/2 tsp. cinnamon
1 1/2 c. Post Toasties
1/4 c. honey

Pour milk into small bowl. Add pudding; mix in yogurt. Beat at lowest speed for 2 minutes. Blend in bananas and extract. Fold in whipped topping.

Pour into paper baking cups or 4-ounce paper cups, inserting sticks if desired. Freeze until firm, about 4 hours.

Combine butter, flakes and cinnamon. Remove pops from cups and drizzle with honey. Roll in cereal mixture; return to freezer. Makes 12 servings.