Banana Caramel Pie

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.

Banana Caramel Pie printer friendly version located here. (Just the recipe. Nothing else.)
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