Mels Kitchen Cafe Banoffee Pie

Crust

• 24 Oreos or Similar cookie
• 5 Tbs Butter Softened

Pie

• 20 Oz. (1 1/2 Cans) Dulce de Leche
• 2 Bananas
• 1 Cup Chocolate Covered Toffee Bits
• 1 Cup Heavy Whipping Cream
• 1/4 Cup Powdered Sugar
• 8 Oz. Cream Cheese Softened
• 1/4 Cup Brown Sugar

Add Cookies and butter to food processor and process till combined. Press mixture into pie pan. Refrigerate or freeze until set. 

In medium bowl combine powdered sugar, brown sugar and cream cheese. Whip with handheld electric mixer until smooth and fluffy. Add whipping cream and mix on low speed until combined. Increase speed to medium until light and creamy like thick frosting consistency.

Slice Bananas about a 1/4 inch thick and layer over dulce de leche in crust. Sprinkle 1/2 cup toffee bits over bananas. Spread whipped cream filling over bananas and toffee making sure to spread all the way to edges. Bananas should be completely covered so they don't brown in oven. 

Sprinkle pie with toffee bits. Chill for 1-2 hours before serving and up to 8 hours (longer than that and the bananas start browning and get mushy.

Baby Cinnamon Rolls

• 1 Can Crescent Rolls
• 1/2 C. Butter Softened
• 1/4 Brown Sugar
• 1/4 White Sugar
• 1 tsp Cinnamon

Vanilla Glaze

• 1 Cup Powdered Sugar
• 4 Tbs Heavy Cream
• 1 tsp Vanilla

Preheat oven to 350˚. Melt half of butter in bottom of pie plate then mix in brown sugar. Unroll crescent rolls and pinch seams together to create on large sheet. Spread remaining butter on dough. Mix sugar and cinnamon and then sprinkle evenly on dough. Roll up dough and cut into 8 sections and place in pie plate. Bake for 20 minutes. If you want a glaze thats fine but they are delicious on their own. 

for glaze Stir together all three ingredients with fork until smooth. Add one Tbs Milk if you need to thin it. Drizzle over warm cinnamon rolls.