Unfortunately, I wasn't thinking of my blog when I made the crust, the caramel cream, and the whipped topping!
At any rate, I used a box of Digestive cookies, chopped pecans, and 3/4 cup melted butter for the crust. In a large bowl, I whisked together all three ingredients and stirred them together with a fork.
For the caramel cream, I first melted 1 cup sugar in a saucepan over medium heat, stirring constantly to prevent burning. Once the sugar is melted and turns a golden amber color, I add 6 tablespoons of butter and stir it until melted. Slowly pour in a cup of heavy cream, stirring constantly. Boil for another minute or so, then remove from the heat. Stir in 1 teaspoon of salt. I cooled it in the refrigerator. Taste it for sweetness before using. I found it still too sweet, so added more heavy cream and whipped it.
For the whipped topping, I just whipped some more heavy cream with powdered sugar and vanilla! I then filled the piping bag with it.
First, you press the crust in the baking dish into thin, even layer. Then, put your first layer of caramel cream, about half. Next, I layered the bananas. By the way, I drizzled some lemon juice into the bananas to prevent the bananas from oxidizing.
Then pour the rest of the caramel cream on top of the bananas.
Be sure to cover all the bananas.
Then pipe in the whipped topping. I find it much easier to pipe the topping than to spread it using an offset spatula.
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