Chocolate Banana Cream Pie
Making this chocolate banana cream pie couldn't be easier! The crust is made with ready-to-use chocolate chip and white fudge cookie dough , and the filling is a mixture of a whipped topping, instant pudding and sliced bananas.
1 (18-ounce) package NESTLÉ® TOLL HOUSE® Chocolate Chip 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
- Preheat oven to 350°F (175°C). Grease a 9-inch pie plate.
- Press 3/4 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.
Makes 8 servings.
*Bake the remaining dough for an additional treat the kids (and grownups) will love!
Nutritional Information Per Serving (1/8 of recipe): Calories: 410 Calories from Fat: 150 Total Fat: 17 g Saturated Fat: 8 g Cholesterol: 40 mg Sodium: 460 mg Carbohydrates: 61 g Dietary Fiber: 2 g Sugars: 33 g Protein: 5 g.
Recipe and photograph are the property of Nestlé® and Meals.com, used with permission.