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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 FACTS

Nutrition per serving

Calories360 Total fat19 gSaturated fat7 gTrans fat0 gCholesterol15 mgSodium430 mgCarbohydrate42 gDietary fiber1 gProtein4 gVitamin A4 %DVVitamin C4 %DVCalcium6 %DVIron6 %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.

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