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Chocolate Banana Cream Pie

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Calories: 450     Total Fat: 18g
Cholesterol: 40mg     Protein: 6g
Carbohydrates: 66g     Sodium: 510mg

(Makes 8 servings)

Notes, Tips & Suggestions
* Bake up remainder for an additional treat the kids (and grownups) will love!

  • 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)

    1. PREHEAT oven to 350 F. Grease 9-inch pie plate.
    2. PRESS 3/4 package cookie dough* onto bottom and up side of pie plate.
    3. BAKE 18 to 24 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 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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