Serves 4 -6
200g Digestive biscuits
100g Butter, melted
394g Carnation Caramel (or use 250g Alpro Soya Caramel Dessert instead)
250ml Whipping Cream
1tbsp Cocoa Powder
Grease the sides and base of a 20cm loose bottomed tin, set aside
Place the biscuits in a freezer bag and crush with a rolling pin or liquidise until the biscuits are a fine crumb.
Mix the biscuit crumbs with the melted butter.
Spread the mixture over the base of the 20cm loose bottomed tin, press down firmly with the back of a spoon and place in the freezer for 8-10 minutes.
Meanwhile whip the cream until it is at the soft peak stage. slice the bananas into the cream and fold everything together gently with a large spoon. Remove the base from the freezer and spread the caramel sauce all over the base.