Banana Split Dessert Pizza

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.

• Ready In: 20 mins
• Yields: 1 pizza

Ingredients

• 1 (14 ounce) can sweetened condensed milk (NOT evaporated milk)
• 1⁄2 cup sour cream
• 6  tablespoons lemon juice, divided
• 1  teaspoon vanilla extract
• 1⁄2 cup butter or 1⁄2 cup margarine, softened, plus
• 1  tablespoon butter or 1  tablespoon margarine, softened and divided
• 1⁄4 cup brown sugar, firmly packed
• 1  cup all-purpose flour
• 3⁄4 cup  nuts, chopped
• 3  medium bananas, sliced and divided
• 1 (8 ounce) can  sliced pineapple, drained and cut in half
• 10 -12  maraschino cherries, drained and patted dry
•  additional chopped  nuts (to garnish)
• 1 (1 ounce)  semi-sweet chocolate baking square

Directions

1. Preheat oven to 375°F In medium bowl, combine sweetened condensed milk, sour cream, 4 tablespoons lemon juice and vanilla; mix well. Chill.
2. In large bowl, beat 1/2 cup butter and brown sugar until fluffy. Add flour and 3/4 cup nuts; mix well.
3. 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.
4. 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.
5. In small saucepan, over low heat, melt chocolate with remaining 1 tablespoon butter; drizzle over pie. Chill thoroughly. Store leftovers covered in refrigerator.