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1 x chocolate lb. cake (15 to 16 ounces) 3 med bananas , cut into 1/4 inch-thick slices 1/4 c. bottled caramel topping (squeeze bottle) 1 1/2 quart (3 pints) butter-pecan ice cream 3 x chocolate-covered toffee bars (about 1.4 ounces each), coarsely minced Garnishes: Whipped [...]
Read the recipe at cookeatshare.com
