Banoffee

Ingredients:

• 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

Preparation:

1. 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.
2. 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.
3. 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.
4. 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.
5. Before serving, drizzle the dessert with caramel sauce and sprinkle with toffee.