Ingredients

1/3 cup confectioner’s sugar
1 1/2 cup heavy whipping cream
3   large bananas
10 tablespoon butter, softened
1 1/2 cup graham cracker crumbs
2   14-ounce cans sweetened condensed milk
1 teaspoon Vanilla

Directions

Mix graham cracker crumbs with softened butter and press mixture into 9 pie plate. Bake for 5-8 minutes at 350.

To create toffee filling, caramelize the sweetened condensed milk. Pour the condensed milk into a 9x12x2 glass-baking dish. Cover with foil and place dish inside a larger poaching pan.  Add water to poaching pan until half way up sides of baking dish. Bake at 300 for an hour and a half.

Once both the crust and toffee filling are cooled, spread half of evenly inside crust.  Slice the bananas and layer on top of filling.  Pour remaining half of filling over bananas, spreading evenly.  Whip the cream with the confectioners sugar and vanilla and spread on top of toffee filling and bananas.

Recipe Courtesy of Paula Deen