Banana Caramel Toffee Cake

By carvalhohm

Delicious, moist banana cake layered with vanilla caramel sauce, and topped with Cool Whip and crunchy, chocolatey toffee bits. Perfect pairing for coffee or tea!

Ingredients

• 25 KRAFT Caramels
• 3/4 cup milk
• 1 package JELL-O Vanilla Flavor Instant Pudding
• 1 tub Cool Whip Whipped Topping
• 1 package frozen pound cake
• 2 bananas
• 2 tablespoons toffee bits

Preparation

Step 1

Microwave caramels and milk in microwaveable bowl on HIGH for 2 minutes; stir. Microwave 2 more minutes or until caramels are completely melted and sauce is well blended, stirring after each minute. Add dry pudding mix; whisk 2 minutes. Cool 15 minutes. Gently stir in 1 1/2 cups Cool Whip. Refrigerate 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.

Keep refrigerated.