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
Preheat oven to 350 F. Grease 9 1/2-inch pie plate.
Press 15 aquares of dough onto the bottom and up the sides of prepared plate.
Bake for 18-24 (or 8-10) minutes or until golden brown. Cool completely on wire rack.
Beat 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.
Place 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.
Refrigerate for 2 hours.
*You will have 5 cookie dough squares left. Refrigerate for future use or bake and enjoy!
Extreme Banana Cream Pie
desserts
Bridget
2010-01-13 20:31:56
350°
8-10 OR 18-24 minutes