Banana Split Dessert Pizza

Makes one (12-inch) pizza.

1 (14 ounce) can Eagle Brand Sweetened Condensed Milk
1/2 cup sour cream
6 tablespoons lemon juice, divided
1 teaspoon vanilla extract
1/2 cup (1 stick) plus 1 tablespoon butter or margarine,
    softened and divided
1/4 cup firmly packed brown sugar
1 cup all-purpose flour
3/4 cup chopped nuts
3 medium bananas, sliced and divided
1 (8 ounce) can sliced pineapple, drained and cut in half
10 to 12 maraschino cherries, drained and patted dry
Additional chopped nuts for garnish
1 (1 ounce) square semisweet chocolate

Heat oven to 375 degrees F.

In medium bowl, combine sweetened condensed milk, sour cream, 4 tablespoons lemon juice and vanilla extract; mix well. Chill.

In large bowl, beat 1/2 cup butter and brown sugar until fluffy. Add flour and nuts; mix well.

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. Cool.

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.

In small saucepan, over low heat, melt chocolate with remaining 1 tablespoon butter; drizzle over pie. Chill thoroughly. Store leftovers covered in refrigerator.

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 same day as assembled.