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Thursday, May 20, 2010

Pillsbury Banana Cream Toffee Shortcakes


Banana Cream Toffee Shortcakes

2 Pillsbury® Grands!® frozen buttermilk or southern style biscuits (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

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. 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

Source where you can find this and other great recipes at Pillsbury here