Banoffee Lush

Bananas -- both fresh and in pudding form -- caramel and toffee come together on top of a biscuit crust and cream cheese filling to make the perfect finale to a backyard barbecue. And since you don't have to turn on the oven, you'll feel as cool as the dessert.
  • Level: Easy
  • Total: 2 hr 50 min (includes chilling time)
  • Active: 30 min
  • Yield: 16 servings
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Ingredients

Nonstick cooking spray, for the baking dish

10 wheat digestive biscuit cookies, placed in a resealable plastic bag and crushed with a rolling pin (about 1 1/2 cups crumbs)

5 tablespoons unsalted butter, melted

1/4 cup granulated sugar

One 8-ounce package cream cheese, at room temperature

5 tablespoons confectioners' sugar

1/2 teaspoon vanilla extract

Pinch kosher salt

One 12-ounce container frozen whipped topping, such as Cool Whip, thawed

1/2 cup caramel sauce, plus more for drizzling

2 bananas, sliced into coins

One 3.4-ounce package instant banana pudding (plus required ingredients)

1/4 cup toffee crumbs 

Directions

  1. Spray an 8-inch square baking dish lightly with nonstick cooking spray. Combine the crushed cookies, butter and granulated sugar in a medium bowl. Press the mixture into the prepared baking dish. Freeze for 15 minutes to set.
  2. Combine the cream cheese, confectioners' sugar, vanilla extract and salt in a large bowl. Beat with an electric mixer on medium-high speed until fluffy, about 3 minutes. Fold in 3/4 cup of the whipped topping to lighten. Pour the filling over the crust and smooth with an offset spatula. Top with the caramel sauce and sliced bananas and refrigerate for 15 minutes to partially set. 
  3. Meanwhile, make the instant pudding according to the package directions. Pour over the filling layer. Top with the remaining whipped topping, cover and refrigerate for 2 hours to set. 
  4. Before serving, drizzle with caramel sauce and toffee crumbs.

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