Banana split dessert pizza


  • 1 (14-oz) can Eagle brand sweetened condensed milk
  • ½ cup sour cream
  • 6 Tbsp lemon juice, divided
  • 1 tsp vanilla extract
  • ½ cup plus 1 Tbsp butter, softened and divided
  • 1 cup all-purpose flour
  • ¾ cup chopped nuts
  • 3 medium bananas, sliced and divided
  • 1 (8-oz) can sliced pineapple, drained and cut in half
  • 12 maraschino cherries, drained and patted dry
  • Additional chopped nuts for garnish
  • 1 (1-oz) square semi-sweet chocolate
  • ¼ cup firmly packed brown sugar


Preheat oven to 375 F. In medium bowl, combine sweetened condensed milk, sour cream, 4 Tbsp lemon juice and vanilla; mix well. Chill in large bowl, beat ½ cup butter and brown sugar until fluffy. Add flour and nuts; mix well. 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. Arrange 2 sliced bananas on cooled crust. Spoon filling evenly over bananas. Dip remaining banana slices in remaining 2 Tbsp lemon juice; arrange on top along with pineapple, cherries and additional nuts. In small saucepan, over low heat, melt chocolate with remaining 1 Tbsp butter, drizzle over pie. Chill thoroughly. Store leftovers covered in refrigerator.

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