Chocolate Banana Cream Pie
Nutrition Information per serving:
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Calories:
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450
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Total Fat:
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18g
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Cholesterol:
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40mg
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Protein:
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6g
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Carbohydrates:
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66g
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Sodium:
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510mg
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Serves
(Makes 8 servings)
Notes, Tips & Suggestions
* Bake up remainder for an additional treat the kids (and grownups) will love!
Ingredients
- 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)
Preparation
- 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.
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