Ingredients for Chocolate Banana Cream Pie
- Refrigerated Chocolate Chip Cookie Dough
- 2 cups milk (any kind)
- Banana Cream Instant Pudding
- 2 ripe bananas, sliced
- Frozen Non Dairy Topping
- Chocolate Syrup
- Miniature Chocolate Chips
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How to Make Chocolate Banana Cream Pie
- Preheat oven to 350°F (175°C).
- Grease a 9-inch pie plate.
- Press ¾ of the cookie dough evenly onto the bottom and up the sides of the pie plate.
- Bake for 18-24 minutes, or until golden brown. Let cool slightly.
- Gently flatten the crust with the back of a spoon to create a smooth pie shell.
- Cool completely on a wire rack.
- In a medium bowl, beat milk and pudding mix according to package directions until smooth and creamy.
- Refrigerate for 5 minutes to allow the pudding to thicken slightly.
- Spread the pudding evenly over the cooled cookie crust.
- Arrange sliced bananas over the pudding layer.
- Spread the whipped topping evenly over the bananas.
- Refrigerate for at least 1 hour, or until set.
- In a small bowl, whisk together Nesquik and 1 tablespoon of water to form a drizzle.
- Drizzle the Nesquik mixture over the pie.
- Sprinkle chocolate morsels over the top.
- Refrigerate for an additional 30 minutes to allow flavors to meld.
- Cut into wedges and serve. Enjoy! (Optional: bake the remaining 1/4 of the cookie dough for a fun extra treat!)
Nutrition Information (Approximate per serving)
Sodium
16 g
Sugar
84g
Fat
42g
Carbs
23g
