Banana Caramel Shortcake

By Deanna Rawson

1 pound cake

1 banana, peeled

1 container (8 ounces/226 g) frozen whipped topping, thawed

1 small jar caramel ice-cream topping

1. For each serving, cut a slice of pound cake and place it on a plate.

2. Slice the banana and stir the pieces into the whipped topping.

3. Spoon a mound of the banana topping onto each cake slice. Drizzle a tablespoon of the caramel sauce over each serving.

Photo by Tamra Hamblin