1 pkg. (18 oz.) NESTLÉ TOLL HOUSE Refrigerated Chocolate Chip Cookie Bar Dough, softened
1 3/4 cups milk
1 pkg. (about 3.4 oz.) banana cream or vanilla instant pudding and pie filling mix
2 medium bananas, peeled and sliced
1 cup frozen whipped topping, thawed
3 tablespoons Chocolate Flavor NESTLÉ NESQUIK Syrup
3 tablespoons NESTLÉ TOLL HOUSE Semi-Sweet Chocolate Mini Morsels
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 for 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 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.
*Bake up extra for an additional treat the kids (and grownups) will love!
Serving Size: 8