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Chocolate Banana Cream Pie

Chocolate Banana Cream Pie

  By RFChef  

March 28, 2013

  • Yields: 8 Servings
Chocolate Banana Cream Pie

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)

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