Gluten Free Dessert Pizza – Banana Split

By pizzanan

Ingredients

• 1 box gluten free sugar cookie or chocolate chip cookie mix
• (I used Bob’s Red Mill shortbread cookie mix)
• Ingredients listed on the cookie mix package
• 14 oz can Sweetened condensed milk
• 1/2 cup sour cream
• 1/4 cup key lime juice
• 1 tsp. gluten free vanilla extract
• 3 bananas, sliced
• 2 Tbsp. key lime juice
• 1 oz semi-sweet gluten free chocolate chips
• 8 oz. can pineapple slices, drained
• Small jar of maraschino cherries

Details

Adapted from yourglutenfreekitchen.com

Preparation

Step 1

Preheat the oven to 350 degrees.

Make the cookie mix as directed on the box. Using only half of the dough, press into a 12″ pizza pan and slightly build up the edge to make it look more like a pizza. Prick it all over with a fork.

Bake the crust for 10 to 12 minutes or until light brown.

While it is baking, make the topping by placing in a medium bowl the sweetened condensed milk, sour cream, 1/4 cup key lime juice and vanilla extract. Beat with a hand mixer to combine. Cover with plastic wrap and place in the frig to chill.

Allow the crust to cool completely.

When you are ready to serve, place 2/3rds of the banana slices on the crust. Top with the filling. dip the remaining banana slices in the 2 Tbsp. key lime juice to keep from browning. Slice the pineapple into halves. Arrange the bananas, pineapple and cherries on top.

Melt the chocolate chips in the microwave and drizzle over everything. Refrigerate leftovers. Or just chocolate syrup and drizzle over the top like I did. I was too lazy to melt chocolate chips. It worked just fine.

After you assemble the pizza, refrigerate it for about 30 minutes to let the custard set up. It will then slice like a dream and be easy to slide off the pan and serve.

Makes a 12″ pizza ( about 8 to 10 slices)

This would be a good dessert to make with the kiddos. Let them pull the whole thing together.

Kathy

P.S. Try topping this with fresh fruit in season, berries, peaches, kiwi all sound good to me!