Banana Split Dessert Pizza

  • Servings: servings
  • Serving Size: 12
  • Nutrition: See Below
  • Prep Time: 10 Minutes
  • Cook Time: 10 Minutes


  • Crisco® Original No-Stick Cooking Spray
  • 1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
  • 1/2 cup sour cream
  • 6 tablespoons lemon juice, divided
  • 1 teaspoon vanilla extract
  • 1/2 cup butter
  • 1/4 cup firmly packed brown sugar
  • 1 cup Pillsbury BEST™ All Purpose Flour
  • 1 cup chopped nuts
  • 3 medium bananas, sliced
  • 2 cups cubed fresh pineapple or 1 (8 oz.) can pineapple chunks, drained and halved
  • 12 maraschino cherries, drained, patted dry
  • 1/4 cup Smucker's® Hot Fudge Topping


  • HEAT oven to 375°F. Coat 12-inch pizza pan or baking sheet with no-stick cooking spray. Whisk sweetened condensed milk, sour cream, 1/4 cup lemon juice and vanilla in medium bowl until blended. Cover and chill.
  • BEAT butter and brown sugar in medium bowl with electric mixer on medium speed until fluffy. Blend in flour and 3/4 cup nuts. Press dough into 12-inch circle on prepared pan, forming rim around edge. Pierce surface with fork. Bake 10 to 12 minutes or until golden brown. Cool completely on wire rack.
  • ARRANGE 2 sliced bananas on cooled crust. Spoon filling evenly over bananas. Toss remaining sliced banana in 2 tablespoons lemon juice to coat. Arrange banana, pineapple, cherries on top of pizza. Sprinkle with 1/4 cup nuts.
  • MICROWAVE fudge topping in small heavy-duty resealable plastic bag on HIGH 5 to 10 seconds to warm slightly. Cut very small corner off bag. Drizzle topping over pizza. Chill until ready to serve. Best when served same day.
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