Easy-Peasy Banoffee Pie

• 1/2 pounds, 1 ounces, weight Oat, Plain Or Chocolate Cookies
• 2-2/3 ounces, weight Unsalted Butter, Melted (a Little Under 1 1/2 Sticks)
• 2 whole Bananas
• 1-3/4 pounds, 1/4 ounces, weight Carnation Caramel Filling (two 400g Cans)
• 1 cup, 4 tablespoons, 3/4 teaspoons, 1-7/8 pinches Thickened Cream, For Whipping
• 1 ounces, weight Chocolate Or Dark Chocolate, Grated

1. Place cookies into a food processor and blend until fine. Add melted butter and mix until it all comes together.
2. Line and grease a springform cake tin with baking paper. Press the cookie base mix into the bottom and sides of the tin. Bring it high up the sides. Chill in the fridge until needed.
3. An hour or two before serving, take the base out of the fridge. Fill with the caramel filling. Don't manipulate or stir the filling too much; you want it to remain firm, and not too gooey.
4. Slice your bananas on the diagonal and layer over the top of the caramel filling.
5. Top with whipped cream and shaved chocolate. You can add a few slices of banana to the top for decoration if you like. Voila! Rich and gooey, this is always a crowd pleaser.

weight oat, butter, bananas, ubc, cream, weight chocolate

Taken from tastykitchen.com/recipes/desserts/easy-peasy-banoffee-pie/ (may not work)