Banana Split Dessert Pizza
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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
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.