Banoffee

Votes: 1

Time: 50 min plus cooling time
Complexity: easily
Servings: 14

Nutritional value per serving:

Calories 274, total fat 18 G., saturated fats 10 G., proteins 2 G., carbohydrates 28 G., fiber 1 G., cholesterol 51 mg, sodium 131 mg, sugar 15 G.

Bananas (both fresh and pudding-style), caramel, and toffee are layered on top of a pressed cookie crust and cream cheese filling, creating the perfect dessert to cap off a backyard barbecue. No oven required; it simply hardens in the refrigerator, perfect for a hot summer day.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Place 10 whole wheat biscuits in a bag and crush with a rolling pin (about 1.5 cups of crumbs)
70 g unsalted butter, melted
1/4 cup granulated sugar
1 package (220 g) of cream cheese, room temperature
5 tablespoons powdered sugar
0.5 tsp vanilla extract
A pinch of coarse salt
1 container (340 g) frozen whipped topping, such as Cool Whip, thawed
0.5 cups caramel sauce + extra for drizzling
2 bananas, sliced into rounds
1 package (90 g) of dry banana pudding mix (+ all necessary ingredients)
1/4 cup crumbled toffee
Cooking spray to spray the pan

Ingredient Substitution Suggestions

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Recipes with similar ingredients: bananas, cream cheese, vanilla pudding

Cooking the dish according to the recipe:

Lightly spray an 8-inch (20 cm) square baking pan with cooking spray. Combine the crushed cookies, butter, and granulated sugar in a medium bowl. Pour the mixture into the prepared pan and press into a tight, even layer. Freeze for 15 minutes to set.
In a large bowl, combine the cream cheese with the sugar, vanilla extract, and salt. Beat with a mixer on medium-high speed until fluffy, about 3 minutes. Add 3/4 cup of the flour. whipped toppingto make the mass lighter.

Spread the filling on the crust and smooth it out with a spatula. Drizzle with caramel sauce and top with sliced bananas. Refrigerate for 15 minutes to allow the dessert to set slightly.
Meanwhile, prepare the pudding according to package directions. Spread it over the filling layer. Top with the remaining whipped topping, cover, and refrigerate for 2 hours.
Before serving, drizzle the dessert with caramel sauce and sprinkle with toffee.

Categories:

recipe / Picnic / Mixer / Summer dishes / Breakfast / Calorie content of prepared meals / Desserts / Cookie / Fruit desserts / Soufflé, puddings, meringues, meringues / Food Network - recipes

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