4 peeled and sliced ripe bananas
1 6 oz graham cracker crust
1/4 cup room temp caramel topping
1 cup chilled whipping cream
1 tbls powdered sugar
1 tsp vanilla extract
1/3 cup chopped chocolate covered toffee
Layer bananas in bottom of crust. Drizzle caramel topping over. Beat cream sugar and vanilla until stiff peaks form. Spread cream mixture over bananas, swirling decoratively with spatula. Sprinkle toffee around edge of pie. Chill at least 1 hour and up to 6 hours.
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