Saturday, 13 December 2014


1 packet chocolate ripple biscuits, crushed
120 grams butter, melted
600 mls thickened cream,
3 tablespoons sugar
1 teaspoon vanilla
1 pkt cottees vanilla instant pudding mix
1 cup cold milk
250 grams cream cheese, softened
1 can nestles condensed milk
6 ripe bananas
1/2 cup toasted coconut

line bottom of 22 cm spring form tin with baking paper.  lightly grease sides.

mix the biscuits and butter together and press into  bottom of tin and 1/2 way up the sides. refrigerate while making filling.

whip the cream with the 3 tablespoons of sugar and vanilla.  set aside.

using an electric  mixer, beat the cream cheese until smooth and creamy.

In a separate bowl, mix the instant pudding and milk until combined

quickly add the pudding mix and condensed milk to cream cheese. beat until smooth.

fold in 1 cup of the whipped cream.

remove biscuit base from refrigerator and cover  bottom and sides of biscuits with a thin layer of cream cheese mix.

slice 4 bananas and evenly cover cream cheese,  bottom and sides.

cover with rest of filling, then the rest of the cream.

cover with cling wrap and refrigerate for at least a couple of hours.

when ready to serve, decorate with the other 2 bananas, sliced, and toasted coconut.

To toast coconut, sprinkle on baking tray and place under griller set at medium temperature, stirring occassionally until brown.

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