Ingredients: |
Ingredients: Crisco® Original No-Stick Cooking Spray
1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
½ cup sour cream
6 tablespoons lemon juice, divided
1 teaspoon vanilla extract
½ cup butter, plus 1 tbsp., softened, divided
¼ cup firmly packed brown sugar
1 cup Pillsbury BEST® All Purpose Flour
¾ cup chopped nuts, plus additional for garnish
3 medium bananas, sliced, divided
1 (8 oz.) can sliced pineapple, drained, halved
12 maraschino cherries, drained, patted dry
1 (1 oz.) square semi-sweet chocolate
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Directions: |
Directions:1. HEAT oven to 375°F. Spray pizza pan or baking sheet lightly with no-stick cooking spray.
2. COMBINE sweetened condensed milk, sour cream, 4 tablespoons lemon juice and vanilla in medium bowl; mix well. Chill.
3. BEAT ½ cup butter and brown sugar until fluffy. Add flour and ¾ cup nuts; mix well. Press dough into 12-inch circle on prepared pizza pan or baking sheet, forming rim around edge. Prick with fork.
4. BAKE 10 to 12 minutes or until golden brown. Cool.
5. ARRANGE 2 sliced bananas on cooled crust. Spoon filling evenly over bananas. 6. Dip remaining banana slices in remaining 2 tablespoons lemon juice; arrange on top along with pineapple, cherries and additional nuts.
7. MELT chocolate with remaining 1 tablespoon butter in small saucepan over low heat; drizzle over pie. Chill thoroughly.
TIP 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. |
This recipe for Banana Split Dessert Pizza is from