Banana-Caramel Toffee Cake

Ingredients

• 2  bananas 
• 25  caramels kraft
• 3.4 oz jell-o vanilla flavor pudding instant
• 0.8 cup milk 
• 16 oz round cake frozen thawed
• 2 Tbsp toffee bits 
• 8 oz cool whip whipped topping divided thawed

Equipment

• bowl
• whisk
• microwave

Directions

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.
2. 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.
3. Slice bananas.
4. Cut cake into 3 horizontal layers; stack on plate, filling layers with caramel sauce and bananas.
5. Top with remaining COOL WHIP and toffee bits.