Caramel Banana Cream Pie

This pie is the best banana cream pie you will ever eat. It was a winner in the 1992 Pillsbury Bake-Off. I like to serve it with my Coconut Cashew Pie Crust (recipe is on blog), but any crust will work well.

1  9"  pie crust, baked and cooled

6  oz  cream cheese, softened

1/2  cup  butterscotch caramel fudge ice cream topping

3  cups  sliced bananas

2  (1.4-oz)  Heath candy bars, chopped

1-1/3  cups whipping cream

2  Tbs  brown sugar

1  tsp  vanilla

Combine cream cheese and caramel topping in small bowl and beat until smooth. Spread into cooled crust. Place banana slices over the cream cheese mixture and sprinkle chopped candy bars over the bananas.

Beat whipping cream, brown sugar and vanilla together in small bowl until stiff peaks form. Spread over candy bars. Cover and chill at least 2 hours before serving. Sprinkle with more chopped candy bars to garnish, if you like.

Alternately, you could use a meringue topping instead of whipped cream.