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Banana Cream Pizza made with NUTTER BUTTER Cookies

Banana Cream Pizza made with NUTTER BUTTER Cookies

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INGREDIENTS

48 servings or 8 pizzas, 6 servings each

  • 14 oz. banana instant pudding mix
  • 68 fl oz half-and-half, divided
  • 8 each 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 per serving

  • Calories

    360

  • Total fat

    19 g

  • Saturated fat

    7 g

  • Trans fat

    0 g

  • Cholesterol

    15 mg

  • Sodium

    430 mg

  • Carbohydrate

    42 g

  • Dietary fiber

    1 g

  • Sugars

    21 g

  • Protein

    4 g

  • Vitamin A

    4 %DV

  • Vitamin C

    4 %DV

  • Calcium

    6 %DV

  • Iron

    6 %DV

DIRECTIONS

Beat pudding mix and 1-3/4 qt. half-and-half with whisk until well blended. Refrigerate until thickened.

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.

Combine Variegate and remaining half-and-half.

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.