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Chocolate Banana Cream Pie




Source of Recipe


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1 pkg (18 ounces) NESTLÉ® TOLL HOUSE® Refrigerated Chocolate Chip & White Fudge Cookie Dough, softened
1 3/4 cups milk
1 pkg (3 1/8 ounces) banana cream or vanilla instant pudding and pie filling mix
2 med bananas, sliced
1 cup frozen non-dairy whipped topping, thawed
Chocolate Flavor NESTLÉ® NESQUIK® Chocolate Syrup (optional)
NESTLÉ® TOLL HOUSE® Semi Sweet Chocolate Mini Morsels (optional)

1 PREHEAT oven to 350° F.
2 Grease 9-inch pie plate.
3 PRESS 3/4 package cookie dough* onto bottom and up side of pie plate.
4 BAKE for 18 to 24 minutes or until golden brown; flatten down with back of spoon to form pie shell.
5 Cool completely on wire rack.
6 BEAT milk and pudding mix according to package directions in small bowl; refrigerate for 5 minutes.
7 Spread 1 cup pudding over cookie crust (save remaining pudding for later use).
8 Top pudding with bananas; spread with whipped topping.
9 Refrigerate for at least 1 hour or until set.
10 Drizzle with NesQuik; top with morsels.
11 Cut into wedges.
12 * Bake up extra for an additional treat the kids (and grownups) will love!