Ingredients:
| Crisco® Original No-Stick Cooking Spray | |
| 1 (14 oz.) | canEagle Brand® Sweetened Condensed Milk |
| 1/2 | cup sour cream |
| 6 | tablespoons lemon juice, divided |
| 1 | teaspoon vanilla extract |
| 1/2 | cup butter, plus 1 tbsp., softened, divided |
| 1/4 | cup firmly packed brown sugar |
| 1 | cup Pillsbury BEST® All Purpose Flour |
| 3/4 | cup chopped nuts, plus additional for garnish |
| 3 | medium bananas, sliced, divided |
| 1 (8 oz.) | can sliced pineapple, drained, halved |
| 12 | maraschino cherries, drained, patted dry |
| 1 (1 oz.) | square semi-sweet chocolate |
Preparation Directions:
| 1. | HEAT oven to 375°F. Spray pizza pan or baking sheet lightly with no-stick cooking spray. |
| 2. | COMBINE sweetened condensed milk, sour cream, 4 tablespoons lemon juice and vanilla in medium bowl; mix well. Chill. |
| 3. | BEAT 1/2 cup butter and brown sugar until fluffy. Add flour and 3/4 cup nuts; mix well. Press dough into 12-inch circle on prepared pizza pan or baking sheet, forming rim around edge. Prick with fork. |
| 4. | BAKE 10 to 12 minutes or until golden brown. Cool. |
| 5. | ARRANGE 2 sliced bananas on cooled crust. Spoon filling evenly over bananas. Dip remaining banana slices in remaining 2 tablespoons lemon juice; arrange on top along with pineapple, cherries and additional nuts. |
| 6. | MELT chocolate with remaining 1 tablespoon butter in small saucepan over low heat; drizzle over pie. Chill thoroughly. |
| TIP | Crust and filling can be made in advance and held until ready to assemble. Cover crust and store at room temperature; store filling in refrigerator. Best if eaten the same day as assembled. |