Each banana will turn into 4 pops. Cut a banana across the middle in half (not lengthwise). Place two popsicle sticks into the banana then cut the banana in half lengthwise. Repeat with the other half of the banana then with the remaining bananas. Place the banana pops on a parchment lined baking sheet or plate that fill fit into your freezer.
Peel kiwi and slice into four thick rounds. Place on lolipop sticks or wooden skewers. Place on baking sheet or plate with bananas and freeze at least 2 hours or overnight.
While fruit is in the freezer, repare decorations. Each banana will need 2 raisins to make the ghost face. Press one whole raisin between your fingers to make the mouth. Cut a large raisin in half or use 2 smaller raisins and roll into balls to be the eyes. For strawberry eyes, slice a strawberry in half and lay flat on a surface. Use a small cookie cutter, tip of a pastry tip, or a pairing knife to cut small circles. Set aside.
Place yogurt in a tall glass and thin out with milk if necessary. Yogurt should coat a spoon easily. Remove fruit from freezer and dip the bananas into the yogurt, allowing excess to drip off then gently scrape the flat back of the banana on the edge of the cup to remove excess. Place back on the baking sheet. Place rasins on immediately to create a mouth and eyes.
Add a small dollop of yogurt onto the center of each kiwi slice then place the strawberry circle on top of that. Return the pan to the freezer and freeze pops for at least 30 minutes to harden the yogurt coating. Store pops in an airtight container in the freezer for up to a month.