INGREDIENTS

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

NUTRITION FACTS

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

DIRECTIONS

  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.
0 Ratings
You have already rated

We are using cookies in order to facilitate your navigation. By continuing to navigate on this website or clicking on the close button you accept our policy regarding the usage of cookies. Read our Privacy Policy to learn more.