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  • Banana Split Dessert Pizza

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    Banana Split Dessert Pizza
    Servings: 12
    by CookEatShare Cookbook
    41608 recipes
    		 >

    Ingredients

    • 1 (14 ounce.) can Eagle Brand sweetened condensed lowfat milk (not evaporated)
    • 1/2 c. dairy lowfat sour cream
    • 6 tbsp. ReaLemon lemon juice from concentrate
    • 1 teaspoon vanilla extract
    • 1/2 c. butter, softened
    • 1/4 c. firmly packed brown sugar
    • 1 c. unsifted flour
    • 3/4 c. minced nuts
    • 3 med. bananas, sliced
    • 1 (1 ounce.) square semi-sweet chocolate
    • 1 tbsp. butter
    • 1 (8 ounce.) can sliced pineapple, liquid removed & cut in half
    • Maraschino cherries & nuts

    Directions

    1. Preheat oven to 375 degrees. Prepare filling: In medium mixing bowl, combine sweetened condensed lowfat milk, lowfat sour cream, 1/4 c. ReaLemon and vanilla; mix well. Chill.
    2. In large mixer bowl, beat 1/2 c. butter and sugar till fluffy; add in flour and 3/4 c. nuts; mix well.
    3. On lightly greased pizza pan or possibly baking sheet, press dough into 12" circle forming rim around edge. Prick with fork.
    4. Bake crust 10 to 12 min or possibly till golden. Cold.
    5. Arrange 2 sliced bananas on cooled crust. Spoon filling proportionately over bananas. Dip remaining banana slices in remaining 2 Tbsp. ReaLemon; arrange on top along with pineapple, cherries and additional nuts.
    6. In small saucepan, over low heat, heat chocolate with 1 Tbsp. butter; drizzle over pie. Refrigeratethoroughly. Chill leftovers.
    7. Makes 1 (12") pie. Serves 6 to 8.
    8. TIP: Crust and filling can be made in advance and held till ready to assemble. Cover crust and store at room temperature; store filling in refrigerator till ready to use.

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