Chocolate Banana Cream Pie

Source - http://allwomenstalk.com/13-ingredients-and-directions-of-chocolate-banana-cream-pie-receipt/

• 1 pkg. (16.5 oz.) NESTLÉ® TOLL HOUSE® Refrigerated Chocolate Chip Cookie Bar Dough, softened
• 1 can (12 fl. oz.) NESTLÉ® CARNATION® Evaporated Milk
• 1 pkg. (about 3.4 oz.) banana cream or vanilla instant pudding and pie filling mix
• 2 medium bananas, peeled and sliced
• 1 1/2 cups frozen whipped topping, thawed
• NESTLÉ NESQUIK Chocolate Flavor Syrup, (optional)
• NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Mini Morsels, (optional)

Directions of Chocolate Banana Cream Pie:

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

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

• 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.

• Beat milk and pudding mix according to package directions in small bowl; refrigerate for 5 minutes.

• Spread 1 cup pudding over cookie crust (saveremaining 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.

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

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