¼ c. plus 2 Tbs. lemon juice from concentrate, divided
½ c. (1 stick) plus 1 Tbs. butter, softened and divided
¼ c. firmly package light brown sugar
1 c. flour
¾ c. chopped nuts
3 medium bananas, sliced and divided
1 (8 oz.) can sliced pineapple, drained and cut in half
9 maraschino cherries, drained and patted dry additional nuts for garnish
1 (1 oz.) square semisweet chocolate
Instructions
Preheat oven to 375 degrees. For filling, in medium bowl, combine Eagle Brand, sour cream, ¼ cup 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 Pam sprayed 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 tablespoons lemon juice; arrange on top along with pineapple, cherries and additional nuts. In small saucepan over low heat, melt chocolate with remaining 1 tablespoon butter; drizzle over pizza. Chill thoroughly. Store leftovers covered in refrigerator.
Originally Submitted
1/22/2014
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