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)
  1. Directions:
  2. PREHEAT oven to 350° F. Grease 9-inch pie plate.
  3. PRESS 20 squares of cookie dough* onto bottom and up side of prepared pie plate.
  4. 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.
  5. 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.
  6. NOTE: May substitute 1 1/2 cups milk for Evaporated Milk.
  7. *You will have 4 squares left. Refrigerate for future use or bake and enjoy!