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 14 oz. 1-1/2 qt.
half-and-half, divided 68 fl oz 2 qt.
ready-to-use refrigerated pie crusts 3 lb. + 12 oz. 8 each
NUTTER BUTTER Crème Variegate 12 oz. 1-1/3 cups
large bananas, each cut into 30 slices 3 lb. 6 each
caramel ice cream topping 12 oz. 1 cup
NUTTER BUTTER Peanut Butter Sandwich Cookies, chopped 1 lb. 1 qt.
chopped pecans, toasted 4 oz. 1 cup


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.
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