BANANA CARAMEL TOFFEE CAKE
(JELL-O) 3/4 cup milk, 1 packet vanilla flavour instant pudding mix, 1 Orley whip, 2 bananas sliced, 2 Tbsp toffee bits, 25 caramel soft toffees 1 bought (or self baked) rectangular sponge cake.
METHOD: In microwave on high, melt the soft caramel toffees & milk for 2 mins, or until caramels are completely melted & sauce is well blended, stirring after each min. Add dry pudding mix & whisk for 2 mins. Cool for 15 mins. Gently stir in Orley whip. Refrigerate for 1/2 hr or until chilled. Slice bananas. Cut cake into 3 horizontal layers, stack on serving platter, filling layers with caramel sauce & banana slices. Top with Orley whip & toffee bits.* Moira Botha
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