350*
1
package 16.5 oz refrigerated chocolate chip cookie dough softened
1
can evaporated milk
1
package 3.4 oz banana cream instant pudding
2
medium bananas peeled and sliced
8
oz whip topping thawed
chocolate syrup
mini chocolate chips
grease 9 inch deep dish pie pan press 20 squares of cookie dough into bottom and sides of pie pan 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 BEAT milk and pudding mix according to package directions in small bowl refrigerate for 5 minutes spread pudding over cookie crust top pudding with bananas spread with whipped cream refrigerate for at least 1 hour or until set drizzle with chocolate syrup top with morsels
