Chocolate Banana Cream Pie
1 pkg. (16.5 oz.) 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
Chocolate Flavor Syrup, (optional)
Semi-Sweet Chocolate Mini Morsels, (optional)
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 Evaporated Milk.
*You will have 4 squares left. Refrigerate for future use or bake and enjoy!