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Fourth of July Pie
Skinny Cooks

1 package (16.5 ounces) Toll House refrigerated chocolate chip cookie dough 1 can (12 ounces) evaporated milk 1 package banana cream instant pudding and pie filling mix 2 bananas, peeled and sliced 1-1/2 cups frozen whipped topping, thawed Chocolate-flavored syrup

Use a 9-inch pie plate. Grease it with butter. Press the chocolate chip cookie dough in the bottom and up the sides of the pie plate. Bake at 350 degrees for about 20 minutes, until nicely golden brown. If it plumps up just push it back down so its flat like a regular pie crust, as soon as you remove it from the oven. Let cool. Follow the directions on the package of pudding and pie filling and mix the evaporated milk and pie filling together. Refrigerate this for about 5 minutes. Spread one cup, or more, of this in the pie shell. Arrange the banana slices over the pudding, then cover with the whipped topping. Refrigerate this at least one hour. When ready to serve, artfully pour some squizzles of chocolate syrup over the top of the pie. Slice and serve. The Nestle Co. will appreciate you using their products when making this pie. They have distributed the heck out of this recipe, hoping you will make it a tradition; I hope so, too. Have a fun Fourth! Readers with questions or comments for Dave Kessler may write to him in care of this publication.