Toffee Banana Tatin (Shalene)

Toffee:
2 cans sweetened condensed milk

Cover cake pan with aluminum foil and place in a larger pan with 1” water. Steam sweetened condensed milk for 1 ½ hour at 350°

Graham Cracker Crust:
1 cup finely ground graham crackers
¼ cup softened butter, NOT melted
3 Tablespoons powdered sugar

Stir together crust ingredients and press onto bottom and 1 inch up side of a pie pan.

Whipped Cream:
1 ½ cup whipping cream
⅓ cup powdered sugar
1 teaspoon vanilla
1 packet sugar substitute

Whip cream until stiff. Add powdered sugar, vanilla, and sugar substitute. (Sugar substitute will help the whipped cream hold its form.)

Layer ½ of the toffee on the graham cracker crust. Slice three medium bananas onto toffee. Pour remaining toffee on top. Finish layering whipped cream over all. Garnish with a few banana slices.

Creamy Banana Pudding (Shalene)

Ingredients:
1 (14-oz) can sweetened condensed milk (NOT evaporated milk)
1 ½ cups cold water
1 (4-serving size) package instant vanilla or banana pudding mix
2 cups (1 pint) whipping cream, whipped
1 package vanilla wafers
3-4 medium bananas, sliced

Directions:
In large bowl, combine sweetened condensed milk, water, and pudding. Beat well. Chill 5 minutes. Fold in whipped cream. Place a layer of vanilla wafers into 2 ½ - quart serving bowl. Continue by layering pudding, wafers, and bananas. About 3 layers.
End with pudding. Chill thoroughly. (I like a little crunch to my wafers, but Brian likes them soft.) Add a few crushed wafers to the top to garnish.