Banoffee mountain dessert
- 1 x 175g pack Chosen by you Coconut Cookies
- 50g Asda Digestive Biscuits
- 75g butter, plus extra for greasing
- 1 level tsp instant coffee (optional)
- 1 x 397g can Carnation Cook With Caramel
- 3 medium bananas (ripe but firm)
- 1tsp lemon juice
- 300ml double cream
Grease the base of a 20cm flan tin or shallow round cake tin and line with baking paper. Set aside one coconut cookie and put the rest, plus the digestives, in a processor and blitz into crumbs. (Or put in a freezer bag and bash with a rolling pin.)
Melt the butter in a pan over a low heat. Remove from the heat, add the crumbs and stir together well. Transfer to the tin and press firmly against the base and sides to form a flan case-type base. Chill for at least 20 mins.
If using coffee, dissolve in 1tsp boiling water. Let it cool.
Spread the caramel over the bottom of your biscuit base. Peel and slice the bananas, then mix gently with the lemon juice – this helps to stop them going brown. Arrange on top of the caramel in an even layer.
Lightly whip the cream, with the coffee mixture until it just holds its shape, then pile on the bananas, covering them completely.
Crumble the reserved coconut cookie and sprinkle over the top.