Servings: 48 servings or 8 pizzas, 6 servings each
  • 14 oz. banana instant pudding mix
  • 68 fl oz half-and-half, divided
  • 3-3/4 lb. ready-to-use refrigerated pie crusts
  • 3 lb. large bananas, each cut into 30 slices
  • 12 oz. NUTTER BUTTER Crème Variegate
  • 12 oz. caramel sauce
  • 8 oz. NUTTER BUTTER Medium Cookie Pieces


  1. Beat  pudding mix and 1-3/4 qt. half-and-half (or 1-3/4 cups half-and-half for trial recipe) with whisk until well blended. Refrigerate until thickened.
  2. Meanwhile,  unroll crusts; place in single layer in parchment paper-lined sheet pans. Flute edges; dock bottoms with fork. Bake in 375ºF-convection oven 11 to 13 min. or until golden brown. Cool completely in pans.
  3. Combine  Variegate and remaining half-and-half.
  4. For  each pizza: Spread 3/4 cup pudding onto 1 crust; top with about 22 banana slices. Drizzle with 3 Tbsp. Variegate mixture, then 2 Tbsp. caramel topping; sprinkle with NUTTER BUTTER cookie pieces. Refrigerate until ready to serve.


Nutritional facts are based on a single serving
Calories 360
Total fat 19g
Saturated fat 7g
Trans fat 0g
Cholesterol 15mg
Sodium 430mg
Carbohydrate 42g
Dietary fiber 1g
Sugars 21g
Protein 4g
Vitamin A 4%DV
Vitamin C 4%DV
Calcium 6%DV
Iron 6%DV
0 Ratings
You have already rated