This is a revised recipe based on the chocolate banoffee pie from A Passion for Puddings. We've made it much quicker and easier to make ...
Ingredients
Base
- 85 g butter
- 250 g dark chocolate digestive biscuits, finely crushed
Filling
- 200 g dark chocolate, melted
- 397 g can Carnation Caramel
Top
- 4 bananas
- 300 ml carton double cream, lightly whipped
- cocoa powder, to dust
Instructions
Base
- Add the melted butter to the crushed biscuits and blend well. Press the mixture into the base and partway up the sides of an 18cm loose-bottomed cake tin, then chill well.
- Press the mixture into the base and partway up the sides of an 18cm loose-bottomed cake tin, then chill well.
Filling
- Melt the chocolate gently in the microwave, then mix in the Carnation Caramel. Beat until smooth.
- Spread the filling over the biscuit base and chill for about 1 hour, until firm.
To Serve
- Slice the bananas, fold half of them into the whipped cream and spoon over the base.
- Decorate with the remaining bananas and dust liberally with cocoa powder.
Add ingredients from Vickery TV straight to your favourite online supermarket
Nutrition Facts
Cheats Chocolate Banoffee Pie
Amount per Serving
Calories
456
% Daily Value*
Fat
27
g
42
%
Saturated Fat
16
g
100
%
Trans Fat
1
g
Cholesterol
50
mg
17
%
Sodium
242
mg
11
%
Potassium
352
mg
10
%
Carbohydrates
53
g
18
%
Fiber
4
g
17
%
Sugar
17
g
19
%
Protein
4
g
8
%
* Percent Daily Values are based on a 2000 calorie diet.
