Peanut Butter-Banana Cream Pizza

1. 1

   Beat pudding mix and 1-3/4 qt.

2. 2

   half-and-half (or 1-3/4 cups half-and-half for trial recipe) with whisk until well blended.

3. 3

   Refrigerate until thickened.

4. 4

   Meanwhile, unroll crusts; place in single layer in parchment paper-lined sheet pans.

5. 5

   Flute edges; prick bottoms with fork.

6. 6

   Bake in 375 degrees F-convection oven 7 to 8 min.

7. 7

   or until golden brown.

8. 8

   Cool completely in pans.

9. 9

   Mix Variegate and remaining half-and-half.

10. 10

    For each pizza: Spread 3/4 cup pudding onto 1 crust; top with about 22 banana slices.

11. 11

    Drizzle with 3 Tbsp.

12. 12

    Variegate mixture and 2 Tbsp.

13. 13

    caramel topping; sprinkle with 1/2 cup chopped cookies and 2 Tbsp.

14. 14

    nuts.

15. 15

    Refrigerate until ready to serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.