Banana-Caramel Toffee Cake

• 25 KRAFT Caramels
• 3/4 cup milk
• 1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
• 1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
• 1 pkg. (16 oz.) frozen pound cake, thawed
• 2 bananas
• 2 Tbsp. toffee bits

1. Microwave caramels and milk in microwaveable bowl on HIGH 2 min.
2. ; stir.
3. Microwave 2 min.
4. or until caramels are completely melted and sauce is well blended, stirring after each minute.
5. Add dry pudding mix; whisk 2 min.
6. Cool 15 min.
7. Gently stir in 1-1/2 cups COOL WHIP.
8. Refrigerate 20 min.
9. or until chilled.
10. Slice bananas.
11. Cut cake into 3 horizontal layers; stack on plate, filling layers with caramel sauce and bananas.
12. Top with remaining COOL WHIP and toffee bits.

caramels, milk, frozen pound cake, bananas, toffee bits

Taken from www.kraftrecipes.com/recipes/banana-caramel-toffee-cake-143716.aspx (may not work)