Ginger and banana fridge cake

Recipe from: 10/1/1998 12:00:00 AM

Ingredients 7
Servings 1
Minutes 15 min


Serving Change
  • 250
  • 380
    Nestlé Caramel Treat
  • 200
    ginger biscuits
  • 3
    bananas, sliced
  • banana slices, to garnish
  • 50
    dark chocolate, grated
  • mint leaves, to garnish


15 min
Whip the cream until stiff, then beat the caramel condensed milk until smooth.
Spoon half the caramel into a bowl and add 100 ml of the beaten cream.
Stir to combine. Add the remaining caramel to the remaining cream and stir to combine.
Spoon a layer of the light-coloured caramel mixture into the bottom of a glass bowl.
Cover with a layer of biscuits, then half of the darker caramel mixture.
Top with a layer of banana slices, the remaining dark caramel mixture, biscuits and finally, the remaining light caramel mixture.
Refrigerate for 3-4 hours, then garnish with banana slices, grated chocolate and mint leaves.


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