Sister Johnson of the Ohio Cleveland Mission made this for dessert when she had us over for dinner. Delicious!!!

1 1/2 cups graham cracker crumbs
10 tablespoons butter, softened
2 (14-ounce) cans sweetened condensed milk
3 large bananas
1 1/2 cups heavy whipping cream
1/3 cup confectioners’ sugar
1 teaspoon vanilla extract

Mix graham cracker crumbs with softened butter and press mixture into 9-inch pie plate. Bake at 350 for 5 to 8 minutes. Lower the oven to 300 degrees F for the toffee filling.

To create toffee filling, caramelize the sweetened condensed milk. Place the condensed
milk can (unopened) in a heavy pot, cover with water. Boil for 1 1/2 hours.

Once both the crust and toffee filling are cooled, spread half of the filling evenly inside crust. Slice the bananas and layer on top of filling. Pour remaining half of filling over bananas, spreading evenly. Whip the cream with the confectioners’ sugar and vanilla and spread on top of toffee filling and bananas.