Ingredients
The following ingredients have 4 Servings
- 1 can refrigerated biscuits (either small or large, 8-10 count)
- Vegetable Oil (for frying)
- 4 ounces cream cheese (room temperature)
- 1/4 cup butter (room temperature)
- 2 cups powdered sugar
- 1 teaspoon vanilla
- 1 graham cracker sheet (smooshed to make crumbs (I used my hands))
- 1 banana (sliced thin)
- Caramel ice cream topping (about 1/4-1/2 cup)
- Chopped Pecans
Instruction
- Make your frosting: beat cream cheese and butter with a hand mixer in a large bowl. Beat in powdered sugar and vanilla until frosting comes together. Set aside.
- Fill a medium saucepan or dutch oven with oil so that it comes 2” up the sides. Heat over medium-high heat until it reaches 350 degrees (I used a candy thermometer to measure it).
- While the oil is heating, line a cookie sheet with paper towels. Unwrap your biscuits and cut a hole in the center of each. Depending on the size of your biscuit you can use a small cookie cutter or the large end of an icing tip.
- Once the oil comes up to temperature, fry the doughnuts in batches. Place each doughnut in the oil, cook until the bottom is golden, flip with a spatula, and cook until the other side is golden. Use a slotted spoon to remove each doughnut from the oil carefully and place it on the cookie sheet. Let cool a few minutes before topping.
- Top doughnut: frost with cream cheese frosting. Sprinkle with graham cracker crumbs. Top each doughnut with a few slices of banana then sprinkle with pecans and drizzle with caramel sauce. Serve immediately.
