• 8servings
  • 22minutes

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Nutrition Info . . .

MineralsCalcium, Potassium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 pkg. (16 1/2 oz.) NESTLÉ® TOLL HOUSE® Refrigerated chocolate chip Cookie Bar Dough, softened

  2. 1 can (12 fl. oz.) NESTLÉ® CARNATION® evaporated milk

  3. 1 pkg. (about 3.4 oz.) banana cream or vanilla instant pudding and pie filling mix

  4. 2 medium bananas , peeled and sliced

  5. 1 1/2 cups frozen whipped topping , thawed

  6. NESTLÉ NESQUIK chocolate Flavor syrup ,

  7. NESTLÉ® TOLL HOUSE® Semi- sweet chocolate Mini Morsels,

Instructions Jump to Ingredients ↑

  1. Preheat oven to 350° F. Grease 9-inch pie plate.

  2. Press 20 squares of cookie dough* onto bottom and up side of prepared pie plate.

  3. Bake for 18 to 22 minutes or until golden brown; flatten down with back of spoon to form pie shell. Cool completely on wire rack.

  4. 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.

  5. NOTE: May substitute 1 1/2 cups milk for CARNATION Evaporated Milk.

  6. *You will have 4 squares left. Refrigerate for future use or bake and enjoy!


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