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Source: Nestle® Very Best Baking

Chocolate Banana Cream Pie
Banana cream pie made easy! A chocolate chip and white fudge cookie dough crust makes the dessert.
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Serves: 8
Prep Time: 12 minutes
Cook Time: 18 minutes, refrigerate 1 hour
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1 package (18-oz.) NESTLÉ TOLL HOUSE ® Refrigerated Chocolate Chip Cookie Dough, softened
1 3/4 cups milk
1 package (4-oz.) banana cream or vanilla instant pudding and pie filling mix
2 medium bananas, peeled and sliced
1 cup frozen non-dairy whipped topping, thawed
3 tablespoons Chocolate Flavor NESTLÉ ® NESQUIK® Syrup
3 tablespoons NESTLÉ ® TOLL HOUSE ® Semi-Sweet Chocolate Mini Morsels

PREHEAT oven to 350 degrees F. Grease a 9-inch pie plate.

PRESS ¾ package cookie dough* onto bottom and up side of pie plate.

BAKE for 18 to 24 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.

*Bake the remaining dough for an additional treat the kids (and grownups) will love!

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Source: Nestle® Very Best Baking
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