Banana Split Dessert Pizza
|Milk||14 Ounce (Not Evaporated Milk)|
|Sour cream||1⁄2 Cup (8 tbs)|
|Lemon juice from concentrate||6 Tablespoon|
|Vanilla extract||1 Teaspoon|
|Margarine/Butter||9 Tablespoon, softened (1/2 Cup Plus 1 Tablespoon)|
|Firmly packed light brown sugar||1⁄4 Cup (4 tbs)|
|Unsifted flour||1 Cup (16 tbs)|
|Quick cooking oats||1⁄4 Cup (4 tbs)|
|Finely chopped nuts||1⁄4 Cup (4 tbs)|
|Bananas||3 Medium, sliced|
|Semi sweet chocolate||1 Ounce (1 Square)|
|Canned pineapple slices||8 Ounce, drained and cut in half (1 Can)|
|Maraschino cherries||1 Tablespoon|
Preheat oven to 375°.
In medium bowl, combine sweetened condensed milk, sour cream, 1/4 cup ReaLemon and vanilla; mix well.
In large mixer bowl, beat 1/2 cup margarine and sugar until fluffy; add flour, oats and nuts.
On lightly greased pizza pan or baking sheet, press dough into 12-inch circle, forming rim around edge.
Prick with fork.
Bake 10 to 12 minutes or until golden brown.
Arrange 2 bananas on cooled crust.
Spoon filling evenly over bananas.
Dip remaining banana slices in remaining 2 tablespoons ReaLemon; arrange on top along with pineapple, cherries and additional nuts.
In small saucepan, over low heat, melt chocolate with remaining 1 tablespoon margarine; drizzle over pie.
Fresh Fruit Dessert Pizza: Decrease ReaLemon to 1/4 cup.
Omit bananas, chocolate, 1 tablespoon margarine, pineapple, cherries and nuts.
Prepare filling and crust as above.
Arrange assorted fresh or canned fruit on top.