Banoffee Pie

Ingredients
250-butterscotch biscuits Or Graham biscuits
75-butter
200g caramel
4-6 bananas
600ml thicken cream
Chocolate/coco powder to decorate

Method:
Crush biscuits & combine with melted butter in the Delicake cake ware and mix well.
Spread over base firmly, put Delicake lid on sleeve and refrigerate for 30 minutes
Pour caramel over the biscuit base evenly, cut 5cm thick bananas on an angle and place around the outside of the mould and work your way inside.
Whip cream till thick, and spread over the bananas, grate chocolate over the cream or coco powder, put the lid on and refrigerate till set.
Remove the lid and sleeve from the base, cut & serve
You can re-assemble sleeve and lid to store in the fridge.