Chocolate Banana Cream Pie

• 1 (18-oz.) pkg refrigerated Chocolate Chip & White Fudge Cookie Dough, softened
• 1 3/4 c milk
• 1 (4-oz.) pkg banana cream or vanilla instant pudding and pie filling mix
• 2 medium bananas, peeled and sliced
• 1 c frozen non-dairy whipped topping, thawed
• 3 tblsp chocolate flavor syrup
• 3 tblsp semi-sweet chocolate mini morsels

Directions:

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

Press ¾ package cookie dough onto bottom and up side of pie plate.

Bake for 18 to 24 mins, 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 mins. Spread 1 cup pudding over cookie crust (save remaining pudding for later use). Top pudding with bananas; spread with whipped topping. Refrigerate for at least 1 hour, or until set. Drizzle with syrup; top with morsels.

Cut into wedges.

Serves 8