Chocolate Banana Cream Pie

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.