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Colette & Cassi's Country Kitchen!

Chocolate Banana Cream Pie
Estimated Times:
Preparation - 20 min | Cooking - 18 min | Cooling Time - 1 hrs refrigerating | Yields - 8

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

Ingredients:

• 1 pkg. (18 oz.) NESTLÉ TOLL HOUSE Refrigerated Chocolate Chip Cookie Bar Dough, softened
  
• 1 can (12 fl. oz.) CARNATION Evaporated Milk
  
• 1 pkg. (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)

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

PRESS 3/4 package cookie dough* onto bottom and up side of pie plate.

BAKE for 18 to 24 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.

*Bake up extra for an additional treat the kids (and grownups) will love!