Name: Chocolate Banana Cream Pie
Prep time: 20 s
Cook time: 18 s
Total time: 98 s
Yield: 8
Ingredients: 1 package (16.5 ounces) NESTLÉ® TOLL HOUSE® Refrigerated Chocolate Chip Cookie Bar Doughsoftened; 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 bananaspeeled and sliced; 1 1/2 cups frozen whipped toppingthawed; 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.