Chocolate Chip Banana Cream Pie
1 pkg. (18 oz.) Nestlé® Toll House® Refrigerated Chocolate Chip & White Fudge Cookie Dough, softened
1 3/4 cups milk 1 pkg. (3 1/8 oz.) banana cream or vanilla instant pudding and pie filling mix (I used french vanilla)
2 medium bananas, sliced
1 cup frozen non-dairy whipped topping, thawed
Chocolate Flavor Nestlé® Nesquick® Chocolate Syrup (optional)
Nestlé® Toll House® Semi Sweet Chocolate Mini Morsels (optional)
Preheat oven to 350° F. Grease 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.