- 250g digestive biscuits
- 100g butter
- 3 large bananas
- Can of Carnation Caramel
- 200ml double cream
- 1tsp grated chocolate
- Crus the digestive biscuits and mix with melted butter
- Transfer the mixture to a 25cm cake tin. Press in to pack the mixture evenly into the base. Leave in the fridge to set for 30min.
- Add the chopped bananas to the caramel mixture and mix well, then spread the mixture over the biscuit base.
- Decorate with whipped cream and grated chocolate