Chilling time: 1 1/2 hours
250g digestive biscuits ,(crushed)
405g can Carnation Condensed Milk light
4 small bananas
284ml carton double cream, lightly whipped
cocoa powder, for dusting
1 tea spoon of coffee essunce (camp)
1. In a large saucepan, melt 100g (4oz) of the butter and stir in the crushed biscuits. Press into the base and sides of a 19cm (8in) loose-bottomed cake tin. Chill for 30 minutes.
2. Place the Carnation Condensed Milkwhole tin on to the saucepan cover over with water and low heat to let it boil for one hour , the Carnation Condensed Milk will turn into caramel , gently Spread the caramel over the biscuit base and chill for about 11/2 hours, until firm.
3. To serve, slice the bananas and arrange most of them over the caramel. Spread with whipped cream. Decorate with the remaining bananas and dust liberally with cocoa powder.
tips : the best whipped the cream and add one teaspoon cofee essence on it.