Grandma Joyce's pomegranate salad

This is super easy and really good.

1 bowl cool whip
1 pomegrante
2 apples (I like one red and 1 green for color)
2 bananas
walnuts

Chop up the apples, bananas and walnuts. (you can add more or less to your taste)
Mix them with the coolwhip
then fold in the pmegranate seeds

Ooey Gooey Carmel Cake

1 box Betty Crocker® SuperMoist® yellow cake mix
1/4 cup Gold Medal® all-purpose flour
1 cup water
1/3 cup vegetable oil
3 eggs
1bag (8 oz) milk chocolate-coated toffee bits
1can (13.4 oz) dulce de leche (caramelized sweetened condensed milk)
Sweetened whipped cream
Caramel topping

1. Heat oven to 350°F (or 325°F for dark or nonstick pan). Spray bottom and sides of 13x9-inch pan with baking spray with flour.

2. In large bowl, beat cake mix, flour, water, oil and eggs with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Stir in 1/2 cup of the toffee bits. Pour into pan.

3. Reserve 1/2 cup dulce de leche. Spoon remaining dulce de leche by teaspoonfuls onto batter.

4. Bake 30 to 40 minutes or until toothpick inserted in center comes out clean.

Cool 5 minutes.

Drop reserved dulce de leche by spoonfuls over top of cake and spread evenly.
Sprinkle with remaining toffee bits.
Cool about 1 hour before serving.
Top each serving with whipped cream and caramel topping.