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Desserts

Banana-Caramel Toffee Cake

Banana-Caramel Toffee Cake recipe
photo by:kraft
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.
time
prep:
15 min
total:
50 min
servings
total:
16 servings

What You Need

25
 KRAFT Caramels
3/4
cup  milk
1
pkg.  (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
1
tub  (8 oz.) COOL WHIP Whipped Topping, thawed, divided
1
pkg.  (16 oz.) frozen pound cake, thawed
2
 bananas
2
Tbsp.  toffee bits

Make It

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.

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.

Kraft Kitchens Tips

Size Wise
Sweets can be part of a balanced diet but remember to keep tabs on portions.
How to Store
Keep refrigerated.
K:58684v3:143716
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