Chocolate Banana Cream Pie

4. Chocolate Banana Cream Pie
Banana cream pie made easy! A chocolate chip and white fudge cookie dough crust makes the dessert.
  • 1 (18-oz.) package refrigerated chocolate chip & white fudge cookie

    dough, softened

  • 1 3/4 cups milk
  • 1 (4-oz.) package banana cream or vanilla instant pudding and pie

    filling mix

  • 2 medium bananas, peeled and sliced
  • 1 cup frozen non-dairy whipped topping, thawed
  • 3 tablespoons chocolate flavor syrup
  • 3 tablespoons miniature semi-sweet chocolate chips

Preheat the oven to 350°F. Grease a 9-inch pie plate.

Press ¾ package cookie dough* onto the bottom and up the sides of a pie plate.

Bake the "crust" for 18 to 24 minutes, or until golden brown; flatten the dough down with back of a spoon to form a pie shell. Cool completely on a wire rack.

Beat the milk and pudding mix according to package directions in small bowl; refrigerate for 5 minutes. Spread 1 cup of the pudding over the cookie crust (save remaining pudding for a later use). Top the pudding with bananas; spread with whipped topping. Refrigerate for at least 1 hour, or until set. Drizzle with chocolate syrup; top with morsels. Cut into wedges.

*Bake the remaining dough for an additional treat the kids (and grownups) will love!
  • Yields: 8 servings
  • Preparation Time: 1 hour and 30 minutes