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Fruity caramel dessert

Ingredients 7
Servings 8


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


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.

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