This delicious dessert combines layers of creamy custard, fresh bananas, and a rich caramel topping. It is a no-bake favorite that is perfect for gatherings.
Ingredients
The Base Layer:
- 2 packs of Maria biscuits or Petit Beurre (about 300g)
- 1/2 cup milk (for dipping the biscuits)
The Creamy Filling:
- 2 cups heavy whipping cream (cold)
- 1 pack (approx. 40g) Whipped topping powder (like Dream Whip)
- 1 cup sweetened condensed milk (adjust to your preferred sweetness)
- 250g Cream cheese or Mascarpone (at room temperature)
- 1 tsp Vanilla extract
The Fruit & Topping:
- 3-4 Large bananas, sliced into rounds
- 1/2 cup Caramel sauce (store-bought or homemade)
Instructions
- Prepare the Base: Quickly dip the biscuits into the milk and line the bottom of a rectangular or oval baking dish to create a solid base layer.
- Make the Cream: In a large bowl, whip the heavy cream and whipped topping powder until stiff peaks form. In a separate bowl, whisk the cream cheese, sweetened condensed milk, and vanilla until smooth. Fold the cream cheese mixture gently into the whipped cream.
- Layering: * Spread half of the cream mixture over the biscuits.
- Add a layer of sliced bananas on top of the cream.
- Drizzle a little caramel sauce over the bananas.
- Add another layer of milk-dipped biscuits, followed by the remaining cream.
- The Topping: Smooth the top surface with a spatula. Decorate with more banana slices and generously drizzle the caramel sauce all over.
- Chilling: Cover the dish and refrigerate for at least 4 to 6 hours (overnight is best) to allow the biscuits to soften and the flavors to meld.
Quick Tips
- Prevent Browning: If you are making this ahead of time, brush the top banana slices with a tiny bit of lemon juice or honey to keep them from turning brown.
- Texture: For an extra crunch, you can sprinkle crushed nuts (like pecans or walnuts) between the layers.
Enjoy your dessert!
