Banana cream pie made easy! A chocolate chip cookie dough crust makes the dessert.
1 pkg. (16.5 oz.) NESTLÉ® TOLL HOUSE® Refrigerated Chocolate Chip Cookie Bar
1 can (12 fl. oz.) NESTLÉ® 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)
Preheat oven to 350 degrees 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.
20 min. prep
98 min. total
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!
Nutrition Information Serving Size: 1/8 of Recipe - Amount Per Serving Calories: 410 Calories from Fat: 150 Total Fat: 17g (26% of DV) Saturated Fat: 8g (42% of DV) Cholesterol: 40mg (13% of DV) Sodium: 460mg (19% of DV) Carbohydrates: 61g (20% of DV) Dietary Fiber: 2g (8% of DV) Sugars: 33g Protein: 5g
Vitamin A: 0% of DV Vitamin C: 4% of DV Calcium: 10% of DV Iron: 0% of DV
*Percent Daily Values are based on a 2,000 calorie diet.
Recipe and photograph provided courtesy of Nestlé and meals.com.