Everyone will come back for seconds of this decadent yet oh so easy dessert
Ingredients
- 225g (8oz) digestive biscuits
- 150g (6oz) butter, melted
- 397g tin Nestlé Carnation Caramel or dulche du leche
- 3 bananas peeled and sliced
- 300ml (1/2pt) double cream
- 50g (2oz ) plain or milk chocolate, grated
- 23cm loose bottom flan tin
Preparation
Place the biscuits in a food processor and blitz to make fine crumbs. Melt the butter in a small pan then add to the biscuits and blitz until mixed. Press the mixture into the flan tin, and up the sides. Press down well with the back of a wooden spoon. Place in the fridge and chill for at least 30 mins or until very firm
Spread the caramel over the biscuit base. Arrange the banana slices over the toffee. Whip the cream and spread over the bananas. Top with the grated chocolate
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