Banana Split Dessert Pizza

Banana Split Dessert Pizza No-Stick Cooking Spray 1 (14 oz.) can 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 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 HEAT oven to 375°F. Spray pizza pan or baking sheet lightly with no-stick cooking spray. COMBINE sweetened condensed milk, sour cream, 4 tablespoons lemon juice and vanilla in medium bowl; mix well. Chill. 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. 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. 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.