Toffee Banana Cream Pie

• 1 (15 oz.) pkg. Pillsbury All Ready pie crust
• 2 (3 oz.) pkg. cream cheese
• 1/2 c. butterscotch caramel fudge ice cream topping
• 3 c. sliced bananas
• 2 (1.4 oz.) toffee candy bars, chopped
• 1 1/3 c. whipping cream
• 2 Tbsp. brown sugar
• 1 tsp. vanilla

1. Heat oven to 450u0b0.
2. Prepare pie crust according to package directions for unfilled one crust pie, using a 9-inch pie pan. (Refrigerate remaining crust.)
3. Bake for 9 to 11 minutes or until lightly browned.
4. Cool completely.
5. In small bowl, combine cream cheese and caramel topping; beat until smooth.
6. Spread over bottom of cooled crust.
7. Arrange banana slices over cream cheese mixture. Reserve 2 tablespoons toffee bars; sprinkle remaining candy bars over banana slices.
8. Beat whipping cream, brown sugar and vanilla until stiff peaks form.
9. Spread over pie.
10. Refrigerate at least 2 hours before serving.
11. Just before serving, garnish with rest of toffee bars and banana slices.
12. Keep refrigerated!

crust, cream cheese, butterscotch caramel, bananas, toffee, whipping cream, brown sugar, vanilla

Taken from www.cookbooks.com/Recipe-Details.aspx?id=962628 (may not work)