Banana Caramel Pie

4 ripe bananas, sliced
One 6-ounce purchased vanilla or butter wafer crust
1/4 cup purchased caramel topping, room temperature
1 cup whipping cream, chilled
1 tablespoon powdered sugar
1 teaspoon vanilla extract
1/2 cup chocolate covered English toffee, coarsely chopped

Layer bananas at bottom of crust. Drizzle caramel over top. Beat whipping cream, sugar and vanilla. If you use chilled whipping cream, put it in chilled bowl. Beat until stiff peaks form. Spread over bananas, swirling top of mixture, decorating with spatula. Sprinkle toffee around edge of pie. Chill at least 1 hour.

Serves 6-8.

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Cajun Country -- New Iberia, Louisiana