Banana Caramel Toffee Cake Recipe

Banana Caramel Toffee Cake Recipe

  • 25 KRAFT Caramels
  • 3/4 cup milk
  • 1 (3.4 ounce) package JELL-O Vanilla Flavor Instant Pudding
  • 1 (8 ounce) tub COOL WHIP Whipped Topping, thawed, divided
  • 1 (16 ounce) frozen pound cake, thawed
  • 2 bananas
  • 2 tablespoons toffee bits
  1. 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.
  2. Slice bananas. Cut cake into 3 horizontal layers; stack on plate, filling layers with caramel sauce and bananas.
  3. Top with remaining COOL WHIP and toffee bits.
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