1 tin of caramel treat
200g ginger biscuits
3 – 4 bananas, sliced
50g dark chocolate, grated
Mint leaves to garnish
Whip the cream until stiff.
Beat the caramel until smooth.
Spoon half the caramel into a bowl and add 100ml of the beaten cream.
Stir to combine.
Add the remaining caramel to the cream and stir to combines.
Spoon a layer of the light-coloured caramel mixture into the bottom of a glass bowl.
Cover with a layer of biscuits, then half of the dark caramel mixture.
Top with a layer of banana slices, the remaining dark caramel mixture, biscuits and finally the light caramel mixture.
Refrigerate for 4 hours, then garnish with banana slices, grated chocolate and mint leaves