Peanut Butter-Banana Cream Pizza

Peanut Butter-Banana Cream Pizza
48 servings or 8 pizzas, 6 servings each


Ingredients Weights Measures
JELL-O Banana Flavor Instant Pudding - -
half-and-half, divided - -
ready-to-use refrigerated pie crusts - -
NUTTER BUTTER Crème Variegate - -
large bananas, each cut into 30 slices - -
caramel ice cream topping - -
NUTTER BUTTER Peanut Butter Sandwich Cookies, chopped - -
chopped pecans, toasted - -


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.

MEANWHILE, unroll crusts; place in single layer in parchment paper-lined sheet pans. Flute edges; prick bottoms with fork. Bake in 375ºF-convection oven 7 to 8 min. or until golden brown. Cool completely in pans.

MIX 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 and 2 Tbsp. caramel topping; sprinkle with 1/2 cup chopped cookies and 2 Tbsp. nuts. Refrigerate until ready to serve.

Kraft Kitchens Tips

Prepare using JELL-O Chocolate Flavor Instant Pudding.
Average Rating  
This recipe has not yet been rated. Be the first to rate this recipe.