Cook for about 60 minutes and then check. Color should be a rich caramel brown. Continue cooking if necessary, checking every 15 minutes. can take up to 90 minutes to reach proper level of doneness. When a medium caramel color is reached, remove from oven and cool. Spread onto bottom and sides of cookie crust.

Cut bananas into 1/4″ slices. Lay slices over carmelized milk. Sprinkle with 1/2 of toffee bits and set aside. In a large bowl, combine powdered sugar and whipping cream. Beat with electric beaters until medium peaks form.

In a medium bowl, beat softened cream cheese and brown sugar with electric mixer until light and fluffy. Add whipped cream and mix with electric mixer until fluffy. Gently spread over toffee bits then sprinkle with remaining toffee bits. Chill several hours before serving.