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85g (3oz) butter, melted
250g (9oz) dark chocolate digestive biscuits, finely crushed
200g (7oz) dark chocolate, melted
397g can Carnation Caramel
300ml carton double cream, lightly whipped
cocoa powder, to dust
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 (7") loose-bottomed cake tin, then chill well.
Make the 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.