INGREDIENTS :
250g digestive biscuits(crushed)
- 100g butter(melted)
- 397g can Carnation caramel
- 4 small bananas
- 300ml whipping cream
- grated chocolate to decorate(optional)
serves:12
chill time:1-2 hr
Tin:23cm loose bottomed tart
METHOD:
- Put the crushed biscuits to the melted butter in the tin , combine together then press into the tin until they are compact.
- Let this cool in the fridge for about 29-30mins.
- Take it out when it feels quite hard , then add the caramel onto and smooth down.
- Leave in the fridge to set for about 20 mins.
- Cut up the bananas and put on top of the caramel .
- Whip the cream and spread over the bananas.
- Grate some chocolate over the pie , and its ready to serve.
- Before serving take it out of the tin .
Enjoy , Erika