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.