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Chocolate Banana Cream Pie 2

Chocolate Banana Cream Pie

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


  • 1 (16.5 ounce) package NESTLÉ® TOLL HOUSE® Refrigerated Chocolate Chip Cookie Bar Dough, softened
  • 1 (12 fluid ounce) can NESTLÉ® CARNATION® Evaporated Milk
  • 1 (3.4 ounce) package 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)


  1. Heat oven to 350 degrees F. Grease 9-inch pie plate.
  2. Press 20 squares of cookie dough* onto bottom and up side of prepared pie plate.
  3. Bake for 18 to 22 minutes or until golden brown; flatten down with back of spoon to form pie shell.
  4. Cool completely on wire rack.
  5. Beat milk and pudding mix according to package directions in small bowl; refrigerate for 5 minutes.
  6. Spread 1 cup pudding over cookie crust (save remaining pudding for later use).
  7. Top pudding with bananas; spread with whipped topping.
  8. Refrigerate for at least 1 hour or until set.
  9. Drizzle with Nesquik; top with morsels.
  10. Cut into wedges.

20 min prep | 98 min total | 8 servings

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 photo credit: Nestlé and


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