Banana cream pie made easy! A chocolate chip cookie dough crust makes the dessert.

Estimated Times
Cooking Time: 20 minutes
Preparation Time: 18 minutes

Ingredients and Directions

WHAT YOU NEED


• 1 package (16.5 oz) NESTLÉ® TOLL HOUSE® Refrigerated Chocolate Chip Cookie Bar Dough, softened
• 1 can (12 fl oz) NESTLÉ® CARNATION® Evaporated Milk
• 1 package (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
• NESTLÉ NESQUIK® Chocolate Flavor Syrup (optional)
• NESTLÉ TOLL HOUSE® Semi-Sweet Chocolate Mini Morsels (optional)

HOW TO DO IT

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!

Servings: 8