Banoffee Pie

brought by Jenn Iverson

1 package HobNobs, or another oaty biscuit (like Honey Maid Oatmeal cookies)

1 stick butter, melted

¼ cup sugar

2 (13.4 oz.) cans Dulce de Leche (I used Nestle brand, from the Mexican food aisle)

¼ cup light cream

1 large box Jell-o instant vanilla pudding

Milk

3-4 bananas

1 8 oz. tub of Cool Whip

Rainbow jimmies

Pulse HobNobs in food processor or blender until crushed into fine crumbs (you should have about 2 ½ cups crumbs).  Combine with butter and sugar.  Press into the bottom of a 9x13 pan.  Bake at 425⁰ for 5 minutes.  Cool completely.  Meanwhile, in a medium saucepan, heat cream over low heat.  Add Dulce de Leche and stir until smooth.  Pour over cooled crust.  Slice bananas and arrange over Dulce de Leche layer.  Prepare pudding as directed for a pie.  Pour over bananas. Top with Cool Whip and jimmies.  Refrigerate until ready to serve.