Banana Split-Fruit Pizza - Kraft Recipes Top
Comida Kraft
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Banana Split-Fruit Pizza

Prep Time
20
min.
Total Time
1
hr.
4
min.
Servings

12 servings

Top a fruit pizza with one of our favorite sundaes with this Banana Split-Fruit Pizza recipe! Try this out at your next party or get-together.

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What You Need

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Make It

Tap or click steps to mark as complete

  • Heat oven to 350°F.
  • Line 12-inch pizza pan with foil; spray with cooking spray. Drop tablespoonfuls of cookie dough into prepared pan; press to completely cover bottom of pan.
  • Bake 12 to 14 min. or until golden brown; cool completely.
  • Invert cookie crust onto plate; carefully remove foil. Turn crust over on plate.
  • Beat cream cheese and marshmallow creme until blended; spread onto crust. Top with fruit. Drizzle with chocolate.

Size Wise

Since this fun twist on a classic dessert makes 12 servings, it's the perfect treat to serve the crowd at your next party or family gathering.

Make Ahead

This delicious easy-to-make dessert pizza can be prepared ahead of time. Refrigerate up to 4 hours before serving.

How to Soften the Cream Cheese

Place completely unwrapped package of cream cheese in microwaveable bowl. Microwave on HIGH 10 sec. or just until softened. Add 15 sec. for each additional package of cream cheese.

Servings

  • 12 servings

Nutritional Information

Serving Size 12 servings
AMOUNT PER SERVING
Calories 350
Total fat 17g
Saturated fat 7g
Cholesterol 30mg
Sodium 200mg
Carbohydrate 46g
Dietary fiber 1g
Sugars 32g
Protein 3g
% Daily Value
Vitamin A 4 %DV
Vitamin C 20 %DV
Calcium 2 %DV
Iron 6 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 4 out of 5 by from Yum I loved it I baked for a party and every one of my friends loved it they said things like yum, how did you make this, and I love it.
Date published: 2017-09-04
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