Directions:
1. Melt 2 Tbs. butter in a skillet, add pecans, cook on medium till golden brown, stirring constantly. Spoon pecans evenly over baked crust. Layer bananas over pecans. 2. In a small heavy pan combine caramels, 3 Tbs. butter & 3 Tbs. whipping cream. Cook over low heat until caramels are melted and mixture is smooth, stirring occasionally. 3. Remove from heat. Add rum extract; blend well. Beat in 1 1/4 cups powdered sugar until well blended. Immediately spread over banana slices. Cool at room temp. 1 1/2 hours to allow caramel to settle. In small bowl, beat 1 cup whipping cream, 2 Tbs. powdered sugar and 1 tsp. vanilla until stiff peaks form.
4. Spread over cooled filling. Frig. at least 2 hours. before serving.