Like most banana-toffee cream pies, this easy-to-make version is beyond scrumptious—and yet we managed to make it even more so. (Check out the crust!)
What You Need
Original recipe yields 10 servings
3/4 cup graham cracker crumbs
1/4 cup packed brown sugar
1/4 cup finely chopped PLANTERS Pecans
1/4 cup butter, melted
1 pkg. (11 oz.) KRAFT Caramels
1 Tbsp. water
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
2 bananas, sliced
1-1/4 cups thawed COOL WHIP Whipped Topping
Add To Shopping List
Let's Make It
Heat oven to 350°F.
Mix first 4 ingredients; press onto bottom and up side of 9-inch pie plate. Bake 8 min.; cool completely.
Microwave caramels and water in microwaveable bowl on HIGH 1 to 1-1/2 min. or until caramels are melted; stir until mixture is blended.
Beat cream cheese in medium bowl with mixer until creamy. Gradually beat in caramel sauce. Spread bananas onto bottom of crust; top with cream cheese mixture.
Cover with COOL WHIP. Refrigerate 3 hours.
Dessert can be part of a balanced diet but remember to keep tabs on portions.
Prepare this delicious crumb crust using your favorite variety of nut, such as walnut, hazelnut or almond.
Garnish pie with a few extra banana slices just before serving.
Garnish pie with a sprinkling of chopped pecans just before serving.
Calories From Fat
% Daily Value*
Total Fat 16g
Saturated Fat 8g
Trans Fat 1g
Total Carbohydrates 44g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.