Banana Caramel Toffee Cake |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 16 |
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Buttery pound cake layers are spread with creamy caramel pudding and banana slices and topped with whipped topping and crunchy toffee bits. Ingredients:
25 kraft caramels |
3/4 cup milk |
1 (3.4 ounce) package jell-o vanilla flavor instant pudding |
1 (8 ounce) tub cool whip whipped topping, thawed, divided |
1 (16 ounce) frozen pound cake, thawed |
2 bananas |
2 tablespoons toffee bits |
Directions:
1. Microwave caramels and milk in microwaveable bowl on HIGH 2 min.; stir. Microwave 2 min. or until caramels are completely melted and sauce is well blended, stirring after each minute. Add dry pudding mix; whisk 2 min. Cool 15 min. Gently stir in 1-1/2 cups COOL WHIP. Refrigerate 20 min. or until chilled.
2. Slice bananas. Cut cake into 3 horizontal layers; stack on plate, filling layers with caramel sauce and bananas.
3. Top with remaining COOL WHIP and toffee bits.
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