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CHOCOLATE BANANA CREAM PIE

1 pkg. (18 oz.) Refrigerated Chocolate Chip Cookie Dough, softened
1-3/4 cup milk
1 pkg. (4 oz.) banana cream or vanilla instant pudding & pie filling mix
2 medium bananas, peeled and sliced
1 cup frozen non-dairy whipped topping, thawed
3 Tbsp. Chocolate Flavor Nestle Nesquick Syrup
3 Tbsp. Nestle Toll House Semi-Sweet Chocolate Mini Morsels

Preheat oven to 350 degrees. Grease a 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 Nesquick syrup; top with morsels. Cut into wedges.

***Bake remaining dough for an additional treat the kids (and grown-ups) will love!
 

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This sounds delicious! :lip:
 
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