Banana Cream Caramel Torte
Ingredients
- Crust
- 2 qt. OREO Base Cake
- 3 cups walnuts, chopped
- 1-1/2 cups unsalted butter, softened
- Filling
- 6-3/4 cups whipping cream
- 2-1/4 cups JELL-O Vanilla Instant Pudding
- 1 gal. prepared whipped topping
- 12 each large bananas, cut into 1/4-inch slices
- 2 cups caramel ice cream topping
- 1-1/2 qt. OREO Pieces-Medium
- Ganache
- 18 squares semi-sweet chocolate
- 1-1/2 cups whipping cream
Directions
Crust: Mix base cake, nuts and butter.Press 3 cups (1 lb.
2 oz.
) firmly onto bottom and 1 inch up side of each of 3 (10-inch) springform pans (or 1 pan for trial recipe).
Bake 350F-standard oven for 12 min.
Cool.
Filling: Pour whipping cream into large bowl.
Add dry pudding mix.
Beat with wire whisk until well blended.
Gently fold in whipped topping.
Slice 2 bananas evenly over each crust; drizzle each with 1/3 cup of the caramel topping.
Spread 4 cups filling evenly over caramel layer; sprinkle evenly with 2 cups of the OREO Pieces.
Repeat layers of bananas, caramel and filling.
(Filling will come to top of pan.
) Ganache: Microwave chocolate in large microwaveable bowl on HIGH 1-1/2 min.
or until almost melted; stir until completely melted.
Cool slightly.
Stir in whipping cream with wire whisk until well blended.
Spread 1 cup ganache evenly over each torte.
Refrigerate 8 hours or overnight.
Before serving, garnish torte with dollops of additional whipped topping and mint sprigs, if desired.