Banana Chocolate Chip Cookie Pie

I found this recipe on the Nestle' website but changed it a little after making it a couple of times.  It is easy because you use the premade cookie dough found in the refrigerator section of the grocery store.  This is a light dessert.  It should be made the day before serving.  I use whole milk because it makes the pudding creamier and thicker.  Make sure the cookie crust doesn't turn brown and get "crunchy."  This  has been a hit every time I have served it.

Ingredients

• 1 pkg. (16.5 oz.) NESTLÉ® TOLL HOUSE® Refrigerated Chocolate Chip Cookie Bar Dough, softened
• 2 ½ cups whole milk
• 1 large package of  instant French vanilla  pudding
• 1 cup thawed whipped topping
• 2 medium bananas, peeled and sliced

           Topping:

• 1 1/2 cups thawed whipped topping
• Chocolate Flavor Syrup, (optional)

Directions

PREHEAT oven to 350° F.   GREASE a 10-inch pie plate VERY WELL.
PRESS squares of cookie dough onto bottom and up side of the prepared 10 inch pie plate.

BAKE for 18 to 22 minutes or until golden brown  (do not over bake);  it will be puffy so 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, fold in 1 cup whipped topping.  Slice one banana on to the crust.  Spread ½ of the pudding over cookie crust and banana, top with another layer of banana slices and spread  with remaining pudding over them.   Cover with plastic wrap.  Refrigerate overnight.  Top with whipped topping and drizzle with chocolate syrup.  Cut into wedges.  Serves 8.

Note:  when you flatten the cookie crust, it will look a little undercooked.