A sharable Otis Spunkmeyer Pizza Cookie topped with a  banana cream filling, crumbled peanut butter cookies and crumbled black pepper candied bacon and caramel sauce.




1/2 pound Thick Cut Bacon

1/4 cup Dark Brown Sugar

1/8 teaspoon Black Pepper

2 cups Whole Milk

1 package (5.1 oz.) Instant Banana Pudding Mix 5.1oz

1 small banana, sliced

1 baked Otis Spunkmeyer Pizza Cookie

1 baked Otis Spunkmeyer Peanut Butter Cookie

1 tablespoon Caramel Sauce

  1. Lay bacon in a single layer on a baking rack with a sheet tray underneath. Evenly cover the bacon with brown sugar and sprinkle with black pepper.
  2. Bake at 375°F with convection for 15-20 minutes or until the bacon is dark brown and crisp. Remove from the oven and allow to cool before using.
  3. Whisk pudding mix and milk in a medium bowl until smooth. Let set for 10 minutes.
  4. Top the pizza cookie with the banana cream filling and sliced bananas. Crumble the peanut butter cookie and bacon over the bananas and drizzle with caramel sauce. Refrigerate any leftovers.
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