Peanut Butter-Banana Cream Pizza

• 1-1/2 qt. JELL-O Banana Flavor Instant Pudding
• 2 qt. half-and-half, divided
• 8 each ready-to-use refrigerated pie crusts
• 1-1/3 cups NUTTER BUTTER Creme Variegate
• 6 each large bananas, each cut into 30 slices
• 1 cup caramel ice cream topping
• 1 qt. NUTTER BUTTER Peanut Butter Sandwich Cookies, chopped
• 1 cup chopped pecans, toasted

1. Beat pudding mix and 1-3/4 qt.
2. half-and-half (or 1-3/4 cups half-and-half for trial recipe) with whisk until well blended.
3. Refrigerate until thickened.
4. Meanwhile, unroll crusts; place in single layer in parchment paper-lined sheet pans.
5. Flute edges; prick bottoms with fork.
6. Bake in 375 degrees F-convection oven 7 to 8 min.
7. or until golden brown.
8. Cool completely in pans.
9. Mix Variegate and remaining half-and-half.
10. For each pizza: Spread 3/4 cup pudding onto 1 crust; top with about 22 banana slices.
11. Drizzle with 3 Tbsp.
12. Variegate mixture and 2 Tbsp.
13. caramel topping; sprinkle with 1/2 cup chopped cookies and 2 Tbsp.
14. nuts.
15. Refrigerate until ready to serve.

jello, ready, butter creme variegate, bananas, caramel ice cream topping, sandwich cookies, pecans

Taken from www.kraftrecipes.com/recipes/peanut-butter-banana-cream-pizza-116509.aspx (may not work)