Share with friends 0 Chocolate Banana Cream Pie By RFChef Pie March 28, 2013 Yields: 8 Servings Directions 1Preheat oven to 350 F. 2Grease 9-inch pie plate. 3Press 3/4 package cookie dough* onto bottom and up side of pie plate. 4Bake 18 to 24 minutes or until golden brown; flatten down with back of spoon to form pie shell. 5Cool completely on wire rack. 6Beat milk and pudding mix according to package directions in small bowl; refrigerate 5 minutes. 7Spread pudding over cookie crust. Top pudding with bananas; spread with whipped topping. 8Refrigerate at least 1 hour or until set. Drizzle with chocolate syrup; top with morsels. Cut into wedges.source: Family Features Ingredients 1 package (18 ounces) Nestlé Toll House Refrigerated Chocolate Chip Cookie Bar Dough, softened 1 can (12 fluid ounces) Nestlé Carnation Evaporated Milk 1 package (4 ounces) banana cream or vanilla instant pudding and pie filling mix 2 medium bananas, sliced 1 1/2 cups frozen whipped topping, thawed Chocolate Flavor Nestlé Nesquick Chocolate Syrup (optional) Nestlé Toll House Semi-Sweet Chocolate Mini Morsels (optional) 00:00 Share with friends Comments Cancel reply Your email address will not be published. Required fields are marked *Your Comment *Name * Email * Website
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