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, plus 1 tbsp.
  • 1/4 cup firmly packed brown sugar
  • 1 cup Pillsbury BEST™ All Purpose Flour
  • 3/4 cup chopped nuts
  • 3 medium bananas, sliced
  • 1 (8 oz.) can sliced pineapple, drained
  • 12 maraschino cherries, drained, patted dry
  • 1 (1 oz.) square semi-sweet chocolate


  • HEAT oven to 375°F. Spray pizza pan or baking sheet lightly with no-stick cooking spray.
  • COMBINE sweetened condensed milk, sour cream, 4 tablespoons lemon juice and vanilla in medium bowl; mix well. Chill.
  • BEAT 1/2 cup butter and brown sugar until fluffy. Add flour and 3/4 cup nuts; mix well. Press dough into 12-inch circle on prepared pizza pan or baking sheet, forming rim around edge. Prick with fork.
  • BAKE 10 to 12 minutes or until golden brown. Cool.
  • ARRANGE 2 sliced bananas on cooled crust. Spoon filling evenly over bananas. Dip remaining banana slices in remaining 2 tablespoons lemon juice; arrange on top along with pineapple, cherries and additional nuts.
  • MELT chocolate with remaining 1 tablespoon butter in small saucepan over low heat; drizzle over pie. Chill thoroughly.
  • Crust and filling can be made in advance and held until ready to assemble. Cover crust and store at room temperature; store filling in refrigerator. Best if eaten the same day as assembled.
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