4 Ripe bananas; peeled, sliced
1 Purchased vanilla wafer
-crust or butter; (6-ounce)
; shortbread crust
1/4 c Purchased caramel topping;
-room temperature
1 c Chilled whipping cream
1 tb Powdered sugar
1 ts Vanilla extract
1/3 c Coarsely chopped
-chocolate-covered
; English toffee
Layer bananas in bottom of crust. Drizzle caramel topping over. Beat
cream, sugar and vanilla in bowl until stiff peaks form. Spread over
bananas, swirling top of mixture decoratively with spatula. Sprinkle
toffee around edge of pie. Chill at least 1 hour and up to 6 hours.
Cut pie into wedges and serve.
Serves 8.
Yields
1 servings