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- 800 g of condensed milk
- 3 large thinly sliced bananas
- 300 g of crushed chocolate chip cookies
- 300 ml double cream
- 50 g milk chocolate
- 3 tablespoons butter, melted
Caramelize the condensed milk, filling the saucepan ¾ filled with water over high heat.
When the water boils, place the cans in the saucepan with tongs.
Put the lid on the saucepan and simmer for 2 hours.
Remove after two hours and let cool.
Place the cookie crumbs in a bowl and pour over the melted butter. Stir well.
Pour the crumbs into a spring cake pan, press down, and refrigerate for 15 minutes.
Spread the banana slices on the base and evenly pour the condensed milk over the banana.
Refrigerate for 20 minutes.
Beat the cream until stiff and cover the condensed milk mixture.
Cover with grated chocolate and refrigerate.
I use Hob Nob chocolate chip cookies.