Email to Gwendy      

Recipe Categories: gwendy's HOME PAGEAfternoonTea APPETIZERS BBQ BEVERAGES BREAD BreadMachineBread BREAKFAST CAKESandPIES CANDY Canning CASSEROLES COOKIES Crafts CROCKPOT DESSERTS DIABETIC Dips EGGS ETHNIC FISHandSEAFOOD Frostings FRUIT Gifts GLUTENFREE Gravy Grillin Healthy Holiday JAMSandJELLIES KIDS MainDish MARINADES MEATS PASTA PASTRIES Pets PIZZA POULTRY RAW RecipeSharing RICE SALADandDRESSING SANDWICHES SAUCES SideDishes Smoothies SNACKS SOUPSandSTEWS SpreadsandSauces Stir-Fry Tappas UNUSUAL UsefulTips VEGETABLES VEGETARIAN WebSites WeightWatcher Wraps

Chocolate Banana Cream Pie




Source of Recipe


(craftlady)


List of Ingredients




1 pkg. (18 oz.) NESTLÉ TOLL HOUSE Refrigerated Chocolate Chip Cookie Bar Dough, softened
1 can (12 fl. oz.) CARNATION Evaporated Milk
1 pkg. (about 3.4 oz.) banana cream or vanilla instant pudding and pie filling mix
2 medium bananas, peeled and sliced
1 1/2 cups frozen whipped topping, thawed
Chocolate Flavor NESTLÉ NESQUIK Syrup, (optional)
NESTLÉ TOLL HOUSE Semi-Sweet Chocolate Mini Morsels, (optional)


Recipe



PREHEAT oven to 350° F. Grease 9-inch pie plate.

PRESS 3/4 package cookie dough* onto bottom and up side of pie plate.

BAKE for 18 to 24 minutes or until golden brown; flatten down with back of spoon to form pie shell. Cool completely on wire rack.

BEAT milk and pudding mix according to package directions in small bowl; refrigerate for 5 minutes. Spread 1 cup pudding over cookie crust (save remaining pudding for later use). Top pudding with bananas; spread with whipped topping. Refrigerate for at least 1 hour or until set. Drizzle with Nesquik; top with morsels. Cut into wedges.

NOTE: May substitute 1 1/2 cups milk for CARNATION Evaporated Milk.