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Chocolate Banana Cream Christmas Pie

Chocolate Banana Cream Pie


  • 1 pkg. (16.5 oz.) NESTLÉ® TOLL HOUSE® Refrigerated Chocolate Chip Cookie Bar Dough, softened
  • 1 can (12 fl. oz.) NESTLÉ® CARNATION® Evaporated Milk
  • 1 pkg. (about 3.4 oz.) banana cream or vanilla instant pudding and pie filling mix
  • 2 medium bananas, peeled and sliced
  • 1 1/2 cups frozen whipped topping, thawed
  • NESTLÉ NESQUIK Chocolate Flavor Syrup, (optional)
  • NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Mini Morsels, (optional)


  1. PREHEAT oven to 350° F.
  2. Grease 9-inch pie plate. PRESS 20 squares of cookie dough* onto bottom and up side of prepared pie plate.
  3. BAKE for 18 to 22 minutes or until golden brown; flatten down with back of spoon to form pie shell. Cool completely on wire rack.
  4. BEAT milk and pudding mix according to package directions in small bowl; refrigerate for 5 minutes.
  5. Spread 1 cup pudding over cookie crust (save remaining pudding for later use). Top pudding with bananas; spread with whipped topping.
  6. Refrigerate for at least 1 hour or until set.
  7. Drizzle with Nesquik; top with morsels. Cut into wedges.

NOTE: May substitute 1 1/2 cups milk for CARNATION Evaporated Milk. *You will have 4 squares left. Refrigerate for future use or bake and enjoy!

Makes 8 servings Prep time: 20 minutes Total time 98 minutes.

Courtesy of Nestle and

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