The first time I made it by melting 24 caramels with a couple of tablespoons of milk to make the Caramel layer. It turns out very nicely.
You can also make the Dulce de Leche (much better than regular caramel) by boiling a can (still in the can) of Sweetened Condensed Milk for three hours and it becomes magically Dulce de Leche. You feel rather clever doing this method and might feel the need to call your mum long distance and tell her how clever you are, but I wondered about how much money it actually cost to run the stove for three hours, and then I went for the best method....
I ran to the store and bought some Gourmet Dulce de Leche and this turned the pie from good to truly heavenly without all the work. (10 minutes tops to make it)
Make or buy one 9" graham cracker crust (or you can make a crust by crushing up one of those many girl scout cookie boxes you have, or in our case, gluten free cookies)
2 banana's, sliced
1 cup Caramel (you decide which kind you want to use.)
1 Vanilla Pudding Instant Pudding
1 cup milk
1 cup of thawed Cool Whip
Layer one banana on the bottom of the pie crust. Then cover the banana's with the caramel. Top caramel with the other banana slices.
Mix pudding mix with one cup of milk. When thickened, fold in the Cool Whip.
Cover the banana/caramel layers with the pudding mixture.
Place in the refrigerator for at least 30 minutes.
Can decorate pie with banana's and whipped cream, if desired.
The flowers on the counter wasn't quite enough flora for me, so I whipped up some quilt squares for a rag quilt with lots of flowers on.
I no longer feel gloomy and have a spring to my step, if not in the chilly Northwoods air.
We'll see how long this tides me over before the real Spring shows up.