Banana Caramel Toffee Cake

Serving Size: 16
Prep Time:


  • 25 KRAFT Caramels
  • 0.75 cup milk
  • 3.375 Ounce JELL-O vanilla instant pudding
  • 8 Ounce COOL WHIP Whipped Topping, thawed, divided
  • 16 Ounce frozen pound cake, thawed
  • 2 bananas
  • 2 Tbsp 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.