| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
English |
March 1995 |
1 |
servings |
INGREDIENTS
| 4 |
|
Ripe bananas; peeled, sliced |
| 1 |
|
Purchased vanilla wafer crust or butter; (6-ounce) |
|
|
; shortbread crust |
| 1/4 |
c |
Purchased caramel topping; room temperature |
| 1 |
c |
Chilled whipping cream |
| 1 |
tb |
Powdered sugar |
| 1 |
ts |
Vanilla extract |
| 1/3 |
c |
Coarsely chopped chocolate-covered |
|
|
; English toffee |
INSTRUCTIONS
Layer bananas in bottom of crust. Drizzle caramel topping over. Beat
cream, sugar and vanilla in bowl until stiff peaks form. Spread over
bananas, swirling top of mixture decoratively with spatula. Sprinkle
toffee around edge of pie. Chill at least 1 hour and up to 6 hours.
Cut pie into wedges and serve.
Serves 8.
Bon Appetit March 1995
Converted by MC_Buster.
Per serving: 42 Calories (kcal); trace Total Fat; (0% calories from
fat); 0g Protein; 9g Carbohydrate; 0mg Cholesterol; trace Sodium Food
Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat;
1/2 Other Carbohydrates
Converted by MM_Buster v2.0n.
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