Banana Cream Caramel Torte

• Crust
• 2 qt. OREO Base Cake
• 3 cups chopped walnuts
• 1-1/2 cups unsalted butter, softened
• Filling
• 6-3/4 cups whipping cream
• 2-1/4 cups JELL-O Vanilla Instant Pudding
• 1 gal. prepared whipped topping
• 12 each large bananas, cut into 1/4-inch slices
• 2 cups caramel ice cream topping
• 1-1/2 qt. OREO Pieces-Medium
• Ganache
• 18 squares semi-sweet chocolate
• 1-1/2 cups whipping cream

1. Crust: Mix base cake, nuts and butter.
2. Press 3 cups (1 lb.
3. 2 oz.)
4. firmly onto bottom and 1 inch up side of each of 3 (10-inch) springform pans (or 1 pan for trial recipe).
5. Bake 350F-standard oven for 12 min.
6. Cool.
7. Filling: Pour whipping cream into large bowl.
8. Add dry pudding mix.
9. Beat with wire whisk until well blended.
10. Gently fold in whipped topping.
11. Slice 2 bananas evenly over each crust; drizzle each with 1/3 cup of the caramel topping.
12. Spread 4 cups filling evenly over caramel layer; sprinkle evenly with 2 cups of the OREO Pieces.
13. Repeat layers of bananas, caramel and filling.
14. (Filling will come to top of pan.)
15. Ganache: Microwave chocolate in large microwaveable bowl on HIGH 1-1/2 min.
16. or until almost melted; stir until completely melted.
17. Cool slightly.
18. Stir in whipping cream with wire whisk until well blended.
19. Spread 1 cup ganache evenly over each torte.
20. Refrigerate 8 hours or overnight.
21. Before serving, garnish torte with dollops of additional whipped topping and mint sprigs, if desired.

crust, oreo base cake, walnuts, unsalted butter, filling, whipping cream, jello, topping, bananas, caramel ice cream topping, oreo piecesmedium, ganache, chocolate, whipping cream

Taken from www.kraftrecipes.com/recipes/banana-cream-caramel-torte-97750.aspx (may not work)