Fruity caramel dessert


Ingredients 7
Servings 8
Time

Ingredients

  • 250
    g
    sponge finger biscuits
  • 380
    g
    Nestlé Caramel Treat
  • 410
    g
    fruit cocktail, drained, but reserve syrup
  • 6
    bananas, sliced and sprinkled with lemon juice
  • 500
    ml
    thick custard
  • 250
    ml
    cream, whipped
  • chopped nuts for decorating
 

Method

 
Arrange a layer of biscuits in a glass pudding dish. Pour half the fruit syrup over biscuits. Beat caramelised condensed milk until smooth and spoon over biscuits. Top with another layer of biscuits and pour remaining fruit syrup over. Spoon fruit cocktail over biscuits, arrange bananas on top and cover with custard. Top with whipped cream and decorate with nuts. Refrigerate well before serving.
 

Read more on: fruit
 

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