Shelly's Recipe

BANANA TOFFEE TRIFLE

Category: Trifles

1 (10.75 oz) ready-made pound cake
2 tbsp Tia Maria liqueur
1 (12 to 15 oz.) jar caramel ice cream sauce
4-5 ripe bananas
1 cup heavy cream or double cream
1 cup ready-made vanilla pudding or vanilla custard
3 1/2 oz dark chocolate

Tear the pound cake into pieces and use them to line the bottom of a large clear glass serving bowl. Spoon over the Tia Maria so that the pound cake pieces are thoroughly soaked. Spoon the dulce de leche over the pound cake pieces, then slice the bananas and scatter them over the dulce de leche. Whip the cream to soft peaks. Fold half of the whipped cream into the vanilla pudding (or custard, if using). Spread the pudding (or custard) mixture on top of the bananas, to the edge of the bowl, using the back of a spoon, then top with the remaining whipped cream. Refrigerate until ready to serve. Right before serving grate the chocolate over the top of trifle. Store any uneaten trifle covered in the refrigerator.