Chocolate Banana Cream Pie
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)
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 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 5 minutes. Spread pudding over cookie crust. Top pudding with bananas; spread with whipped topping. Refrigerate at least 1 hour or until set. Drizzle with chocolate syrup; top with morsels. Cut into wedges.