Dessert

This recipe was a favourite of my Mom's when we were kids. She used to make two versions of it - a pineapple and a banana version, but the banana stuck with me all these years. I have chopped and changed here and there and this is not my Mom's original recipe. I sometimes try to make things faster and easier. So my Mother's traditional pie crust made way for a fast and easy biscuit base.

Banana Fridgecake

1 Packet Digestive Biscuits (crushed)
60 ml Melted Butter
1 Tin Caramelised Condensed Milk
6 sliced Bananas
Juice of 1 Lemon
250 ml Cream
1/2 t Vanilla Essence
1 t Sugar

Mix biscuit crumbs and butter and press into a square 20 x 20 cm dish. Place in the deep freeze while preparing the rest of the ingredients.
Mix the banana slices with lemon juice.
Take the base from the deep freeze and spread caramel over the biscuit base.
Arrange the banana slices over the caramel.
Whip cream, vanilla and sugar until stiff.
Spread the cream over the bananas. Chill for a few hours in the fridge.

My Mother did not use any lemon juice in this fridgecake, but I found that it is too sweet. The lemon juice breaks the sweetness and just gives that extra bit of taste to the whole fridgecake.