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Chocolate Banana Cream Pie

This Chocolate Banana Cream Pie is so good that I can’t picture my life without it!
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Prep Time: 15 | Cook Time: 20 | Ready In: 60 Minutes
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US Metric

1 pkg. (16.5 oz.) NESTLÉ® TOLL HOUSE® Refrigerated Chocolate Chip Cookie Bar Dough, softened
1 can (12 fl. oz.) 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)

Cooking Process:

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 (saveremaining 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.