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Chocolate Banana Cream Pie

NESTLÉ TOLL HOUSE
Prep:
20 mins
Cooking:
18 mins
Cooling:
60 mins
Yields:
8
Banana cream pie made easy! A chocolate chip cookie dough crust makes the dessert.

Ingredients

Directions

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

PRESS 20 squares of cookie dough* onto bottom and up side of prepared pie plate.

BAKE for 18 to 22 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.

*You will have 4 squares left. Refrigerate for future use or bake and enjoy!

Nutritional Information

  • Serving Size
    1/8 of recipe
  • Calories 410
  • Calories from Fat 150

* Percent Daily Values are based on a 2000 calorie diet.

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% Daily Value *

  • Total Fat 17g 26%
  • Saturated Fat 8g 42%
  • Cholesterol 40mg 13%
  • Sodium 460mg 19%
  • Carbohydrates 61g 20%
  • Dietary Fiber 2g 8%
  • Sugars 33g
  • Protein 5g
  • Vitamin A 0%
  • Vitamin C 4%
  • Calcium 10%
  • Iron 0%