Going Bananas

Ironically, I am not a huge fan of bananas, yet I've managed to make two desserts that feature them in the last week. This weekend our neighbors invited us over for a barbecue and I volunteered to bring dessert. I debated making the banana split cake again, but didn't trust myself with the leftovers we were sure to have. So I went with this chocolate chip banana cream pie instead. I've had this recipe from Nestle in my files for years and made it once a long time ago so I decided to resurrect it. Joe loves bananas, I love chocolate chip cookies, and it just seemed like a nice addition to a cookout. The pie comes together quickly and the combination of pudding, bananas and cookies is super! It still doesn't top the banana split cake, but as far as banana desserts go, it's a winner too.

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.