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 Extreme Banana Cream Pie |
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 desserts |
 Bridget |
 2010-01-13 20:31:56 |
 Not Rated |
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1 pkg. (18 oz) Nestle Toll House refrigerated chocolate chip cookie bar dough
1 bottle (16 oz) Buncha Banana Flavor Nestle Nesquik refrigerated ready-to-drink milk
1 pkg. (6-serving size) banana or vanilla instant pudding and pie filling mix
1 container (8 oz) frozen whipped topping, thawed, divided
2 medium bananas, sliced, divided
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<ol><li><strong>Preheat</strong> oven to 350 F. Grease 9 1/2-inch pie plate.</li><li><strong>Press</strong> 15 aquares of dough onto the bottom and up the sides of prepared plate.</li><li><strong>Bake </strong>for 18-24 (or 8-10) minutes or until golden brown. Cool completely on wire rack.</li><li><strong>Beat</strong> Nesquik, pudding mix and 1/2 of whipped topping in large mixer bowl on low speed until combined. Increase speed and beat for 2 minutes or until thick.</li><li><strong>Place</strong> 1/2 of banana slices over bottom of crust. Pour 1/2 of pudding mixture over bananas. Top with remaining sliced bananas. Pour remaining pudding mixture over bananas. Spread with remaining whipped topping. </li><li><strong>Refrigerate</strong> for 2 hours. </li></ol><p>*You will have 5 cookie dough squares left. Refrigerate for future use or bake and enjoy!</p>
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 350°
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 8-10 OR 18-24 minutes |
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