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2 (3 oz.) pkgs. cream cheese, softened
1/2 c. butterscotch caramel fudge ice cream topping
3 c. sliced bananas
2 (1.4 oz.) toffee candy bars, chopped
1-1/3 c. whipping cream
2 tbsp. brown sugar
1 tsp. vanilla

Combine cream cheese and caramel topping; beat until smooth. Spread over bottom of baked cooled pie crust. Arrange 3 cups of banana slices over cream cheese. Reserve 2 tablespoons of chopped candy bars; sprinkle remaining candy bars over banana slices. Beat whip cream, brown sugar, and vanilla until stiff peaks form. Spread over pie. Refrigerate at least 2 hours. Garnish with chipped candy bars. Taylorville, IL