Pies & Tarts
Key Ingredients
Ingredients
- ●1 package (16.5 ounces) NESTLÉ® TOLL HOUSE® Refrigerated Chocolate Chip Cookie Bar Dough, softened
- ●1 can (12 fluid ounces) NESTLÉ® CARNATION® Evaporated Milk
- ●1 package (about 3.4 ounces) banana cream or vanilla instant pudding and pie filling mix
- ●2 medium bananas, peeled and sliced
- ●1 1/2 cups frozen whipped topping, thawed
- ●NESTLÉ NESQUIK Chocolate Flavor Syrup (optional)
- ●NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Mini Morsels (optional)
Make It
Step 1
Preheat oven to 350° F. Grease 9-inch pie plate.
Step 2
Press 20 squares of cookie dough* onto bottom and up side of prepared pie plate.
Step 3
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.
Step 4
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.
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!
