Banana Cream Caramel Torte

Banana Cream Caramel Torte
48 servings or 3 tortes, 12 servings each


Ingredients Weights Measures
OREO Base Cake 2 lb. 2 qt. + 1/4 cup
chopped walnuts 10-1/2 oz. 3 cups
unsalted butter, softened 12 oz. 1-1/2 cups
whipping cream 3 lb. + 6 oz. 6-3/4 cups
JELL-O Vanilla Instant Pudding 1 lb. + 2 oz. 2-1/4 cups
prepared whipped topping 3 lb. 1 gal. + 2 cups
large bananas, cut into 1/4-inch slices 5 lb. + 4 oz. 12 each
caramel ice cream topping 1 lb. + 2 oz. 2 cups
OREO Pieces-Medium 1 lb. + 8 oz. 1-1/2 qt.
semi-sweet chocolate 1 lb. + 2 oz. 18 squares
whipping cream 12 oz. 1-1/2 cups


MIX base cake, nuts and butter. Press 3 cups (1 lb. 2 oz.) firmly onto bottom and 1 inch up side of each of 3 (10-inch) springform pans (or 1 pan for trial recipe). Bake 350°F-standard oven for 12 min. Cool.

POUR whipping cream into large bowl. Add dry pudding mix. Beat with wire whisk until well blended. Gently fold in whipped topping.

SLICE 2 bananas evenly over each crust; drizzle each with 1/3 cup of the caramel topping. Spread 4 cups filling evenly over caramel layer; sprinkle evenly with 2 cups of the OREO Pieces. Repeat layers of bananas, caramel and filling. (Filling will come to top of pan.)

MICROWAVE chocolate in large microwaveable bowl on HIGH 1-1/2 min. or until almost melted; stir until completely melted. Cool slightly. Stir in whipping cream with wire whisk until well blended.

SPREAD 1 cup ganache evenly over each torte. Refrigerate 8 hours or overnight. Before serving, garnish torte with dollops of additional whipped topping and mint sprigs, if desired.

Kraft Kitchens Tips

Make Ahead
Tortes can be prepared up to 2 days in advance. Store, covered, in the refrigerator until ready to serve.
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