1 cup plus 1/2 cup crumbled chocolate-covered
2 cups heavy whipping cream
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Place vanilla wafers in a shallow bowl and sprinkle with rum and Bourbon. Set
Combine 1 1/4 cups sugar, flour, salt, milk, egg yolks and 2 teaspoons vanilla
extract in top of a double boiler. Place over simmering water. (Do not let water
boil or touch bottom of top pan.) Stir continuously until thick enough to heavily
coat back of a metal spoon. Place top of double boiler in a bowl of ice water. Stir
for about 5 minutes to stop the cooking.
Layer half of vanilla wafers, half of bananas, half of custard and 1/2 cup crumbled
toffee bars in an 8 x 12-inch glass baking dish. Repeat layers.
Whip cream, 1 tablespoon sugar and 1/2 teaspoon vanilla extract. Spread whipped cream
Sprinkle remaining 1/2 cup crumbled toffee bars over top.
Serves 10 to 12.
Source: Stop and Smell the Rosemary...Recipes and Traditions to Remember