Banana-Caramel Toffee Cake

Name: Banana-Caramel Toffee Cake
Ingredients: 25 caramel candies, such as kraft caramels; 3/4 cup milk; 1 package (3.4 ounces) vanilla pudding, such as jell-o vanilla flavor instant pudding; 1 tub (8 ounces) whipped cream, such as cool whip whipped topping, thawed, divided; 1 package (16 ounces) frozen pound cake, thawed; 2 bananas; 2 tablespoon toffee bits

Cool Whip|April 14, 2016 11:22 am EST

3.3 (3 ratings)

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This banana-caramel toffee dessert is easier than you think to make, thanks to an ingredient list that calls for a thawed-out frozen pound cake.

Servings

4

Ingredients

25 caramel candies, such as kraft caramels
3/4 cup milk
1 package (3.4 ounces) vanilla pudding, such as jell-o vanilla flavor instant pudding
1 tub (8 ounces) whipped cream, such as cool whip whipped topping, thawed, divided
1 package (16 ounces) frozen pound cake, thawed
2 bananas
2 tablespoon toffee bits

Directions

Microwave caramels and milk in microwaveable bowl on high for 2 min.; stir. Microwave for 2 minutes or until caramels are completely melted and sauce is well blended, stirring after each minute. Add dry pudding mix; whisk. Cool for 15 minutes. Gently stir in 1-1/2 cups COOL WHIP. Refrigerate for 20 minutes or until chilled.
Slice bananas. Cut cake into 3 horizontal layers; stack on plate, filling layers with caramel sauce and bananas.
Top with remaining COOL WHIP and toffee bits.