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Banana Split Dessert Pizza

Ingredients

  • 1 (14 ounce) can Eagle Brand Sweetened Condensed Milk
  • 1/2 cup sour cream
  • 6 tablespoons lemon juice, divided
  • 1 teaspoon vanilla extract
  • 1/2 cup (1 stick) plus 1 tablespoon butter or margarine, softened and divided
  • 1/4 cup firmly packed brown sugar
  • 1 cup all-purpose flour
  • 3/4 cup chopped nuts
  • 3 medium bananas, sliced and divided
  • 1 (8 ounce) can sliced pineapple, drained and cut in half
  • 10 to 12 maraschino cherries, drained and patted dry
  • Additional chopped nuts for garnish
  • 1 (1 ounce) square semisweet chocolate

Instructions

  1. Heat oven to 375 degrees F.
  2. In medium bowl, combine sweetened condensed milk, sour cream, 4 tablespoons lemon juice and vanilla extract; mix well. Chill.
  3. In large bowl, beat 1/2 cup butter and brown sugar until fluffy. Add flour and nuts; mix well.
  4. On lightly greased pizza pan or baking sheet, press dough into 12-inch circle, forming rim around edge. Prick with fork. Bake 10 to 12 minutes or until golden brown. Cool.
  5. 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.
  6. In small saucepan, over low heat, melt chocolate with remaining 1 tablespoon butter; drizzle over pie. Chill thoroughly. Store leftovers covered in refrigerator.

Makes one (12-inch) pizza.

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 same day as assembled.

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