Banoffee Pie

250g digestive or granita biscuits

125g unsalted butter, chopped

380g Top 'n' Fill Caramel

300ml thickened cream

3 bananas, sliced

Grated dark chocolate

Step 1:

In food processor, crumb biscuits.  Melt butter in saucepan.  Pour into processor and whiz until combined.

Step 2:

Spoon crumbs into 24cm fluted tart pan with removable base.  Press mixture into base and up sides.  Place on oven tray and refrigerate for 30 min.

Step 3:

Spoon caramel into biscuit base and spread evenly. Don't stir the Carmel or it will be to soft to slice.

Step 4:

Beat thickened cream till soft peaks form

Step 5:

Top caramel with sliced banks, then spoon over whipped cam. Sprinkle with grated chocolate. Refrigerated at leasts 1 hour (up 3 hours)

Step 6:

Serve and enjoy.  (unless you are Mark who doesnt like bananas)