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

Chocolate Banana Cream Pie

1 (18-ounce) package NESTLÉ® TOLL HOUSE® Chocolate Chip & White Fudge Cookie Dough, softened
1 3/4 cups milk
1 (4-ounce) package banana cream or vanilla instant pudding and pie filling mix
2 medium bananas, peeled and sliced
1 cup frozen nondairy whipped topping, thawed
3 tablespoons Chocolate Flavor NESTLÉ NESQUIK® Syrup
3 tablespoons NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Mini Morsels

1. Preheat oven to 350°F. Grease a 9-inch pie plate.
2. Press 3/4 package cookie dough* onto bottom and up side of pie plate.
3. 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.
4. 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.

Makes 8 servings.

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

Recipe and photograph are the property of Nestlé® and Meals.com, used with permission.