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- 250g plain cookies
- 200g butter
- 100g hazel nut meal
- 380g tin of caramel
- 300ml thickened cream
- 20g caster sugar
- 2 bananas
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- Crush cookies with a rolling pin.
- Melt butter in microwave or pan.
- In mixing bowl, mix cookie crumbs and ground hazel nut meal with the melted butter until all moist.
- Press cookie mixture into the pie dish.
- Empty caramel from tin into mixing bowl, stir through until caramel is smooth.
- Pour caramel into pie dish and place in freezer to set for 10 minutes.
- Slice bananas and place in pie dish.
- Whip thickened cream with 2-3 spoons of caster sugar until light and fluffy.
- Spread over the pie place in fridge until ready to serve.
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