Chocolate Banana Cream Pie |
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Prep Time: 12 Minutes Cook Time: 18 Minutes |
Ready In: 30 Minutes Servings: 8 |
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I have not tried this recipe. I got this recipe from Family Time Daily Dish. Ingredients:
18 ounces nestle toll house refrigerated chocolate chip cookie dough, softened |
1 3/4 cups milk |
4 ounces banana cream instant pudding or 4 ounces vanilla flavor instant pudding and pie filling mix, mix |
2 medium bananas, peeled and sliced |
1 cup frozen non-dairy topping, thawed |
3 tablespoons chocolate syrup |
3 tablespoons nestle toll house semi-sweet miniature chocolate chips |
Directions:
1. PREHEAT oven to 350 degrees 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.
5. *Bake the remaining dough for an additional treat the kids (and grownups) will love!
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