Timely Recipes: Banana Cream Toffee Shortcakes

Daily Recipes

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Thursday, May 20, 2010

Banana Cream Toffee Shortcakes

INGREDIENTS

2 Pillsbury® Grands!® frozen buttermilk or southern stylebiscuits (from 25-oz bag)

1/2 teaspoon butter or margarine, melted

2 teaspoons toffee bits (not chocolate covered)

1 snack-size container (4 oz) vanilla pudding

1/4 cup frozen (thawed) whipped topping

1/2 small banana, sliced

Caramel topping, if desired

DIRECTIONS

1. Heat oven to 375°F. Bake biscuits as directed on bag; place on cooling rack. Brush tops with melted butter; sprinkle with toffee bits, pressing down slightly.

2. Place pudding in small bowl; gently fold in whipped topping. Carefully split warm biscuits on serving plates; fill with pudding mixture and banana slices. Drizzle with topping; sprinkle with additional toffee bits if desired.

Timely Recipes

Daily Recipes

Thursday, May 20, 2010

Banana Cream Toffee Shortcakes

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2	Pillsbury® Grands!® frozen buttermilk or southern stylebiscuits (from 25-oz bag)
1/2	teaspoon butter or margarine, melted
2	teaspoons toffee bits (not chocolate covered)
1	snack-size container (4 oz) vanilla pudding
1/4	cup frozen (thawed) whipped topping
1/2	small banana, sliced
	Caramel topping, if desired

1.	Heat oven to 375°F. Bake biscuits as directed on bag; place on cooling rack. Brush tops with melted butter; sprinkle with toffee bits, pressing down slightly.
2.	Place pudding in small bowl; gently fold in whipped topping. Carefully split warm biscuits on serving plates; fill with pudding mixture and banana slices. Drizzle with topping; sprinkle with additional toffee bits if desired.