Nestlé Toll House's video: How to Make Chocolate Banana Cream Pie

Not sure if you’re in the mood for banana cream pie or chocolate chip cookie? Why not a little of both? This Chocolate Banana Cream Pie recipe uses our NESTLÉ® TOLL HOUSE® Chocolate Chip Cookie Dough for a delicious chocolate chip cookie crust sure to please both the cookie fans and pie lovers in your house. Get the full Chocolate Banana Cream Pie recipe: http://bit.ly/ChocBananaCreamPie INGREDIENTS • 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) INSTRUCTIONS 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 (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. 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! Subscribe to our channel - http://bit.ly/TollHouseYTSubscribe Visit us on VeryBestBaking.com - http://bit.ly/1RFswkU Follow us on Twitter - http://bit.ly/NestleTwitter See us on Pinterest - http://bit.ly/NestlePinterest