Love banoffee pie? These minis are the best possible combination of bananas, toffee, a cheesecake layer, a gooey topping of hazelnut spread and fluffy whipped topping. No one needs to know how easy these are to put together!
What do I need ?
Original recipe yields 12 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
Beat cream cheese and sugar in medium bowl with mixer until blended. Stir in 1/3 cup Cool Whip. Spoon into tart shells; smooth tops with back of spoon.
Refrigerate 4 hours or until firm.
Microwave caramels and milk in microwaveable bowl on HIGH 1-1/2 to 2 min. or until caramels are completely melted and sauce is well blended when stirred.
Cut bananas into thin slices; place on tops of tarts. Drizzle with caramel sauce, adding about 2 tsp. sauce to each tart.
Microwave hazelnut spread in microwaveable bowl 15 sec. or just until warmed; spoon over tarts.
Refrigerate 30 min. or until hazelnut spread is firm.
Top tarts with remaining Cool Whip and grated chocolate just before serving.
Kraft Kitchen Tips!
These delicious tarts can be refrigerated overnight before topping with the caramel sauce and remaining ingredients as directed.
Calories From Fat
% Daily Value
Total fat 16 g
Saturated fat 7 g
Cholesterol 15 mg
Sodium 160 mg
Total carbohydrate 33 g
Dietary fibre 2 g
Sugars 20 g
Protein 3 g
12 servings, 1 tart (96 g) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.