Cover cookie sheet with waxed paper. Place yogurt in shallow bowl. Carefully insert popsicle sticks into cut end of each banana. Roll each banana in yogurt, then sprinkle with cereal. Place on cookie sheet and freeze about 2 hours or until firm.
On plate mix together chopped nuts and crushed cookie. Pour Syrup into a small shallow bowl. Spray a small freezer proof plate or cookie sheet with non-stick cooking spray or lightly butter. Place a popsicle stick half way into each banana half. Roll each banana into syrup and then in cookie mixture.
Place on prepared plate or pan and freeze for at least 2 hours. Can be frozen in sipper closure bag for up to 6 months If you want to prevent the banana from browning, sprinkle with lemon juice or ascorbic cup acid before dipping.
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