Chocolate Banana Cream Pie

• 18 ounces nestle toll house refrigerated chocolate chip cookie dough, softened
• 1 34 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

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.
4. Cool completely on wire rack.
5. BEAT milk and pudding mix according to package directions in small bowl; refrigerate for 5 minutes.
6. Spread 1 cup pudding over cookie crust (save remaining pudding for later use).
7. Top pudding with bananas; spread with whipped topping.
8. Refrigerate for at least 1 hour, or until set.
9. Drizzle with Nesquik; top with morsels.
10. Cut into wedges.
11. *Bake the remaining dough for an additional treat the kids (and grownups) will love!

chocolate chip cookie, milk, cream instant pudding, bananas, frozen nondairy topping, chocolate syrup, chocolate chips

Taken from www.food.com/recipe/chocolate-banana-cream-pie-312840 (may not work)