TOPPING MIX
Sugar, Whey Powder (from milk), Modified Maize Starch, Vegetable Oil, Maltodextrin, Emulsifiers: E472a, E471; Cheese Powder (from milk) (5.5%), Dextrose, Milk Protein, Stabilisers: E450iii, E401, E340; Skimmed Milk Powder, Firming Agent: Monocalcium Phosphate; Lactose (from milk), Flavouring, Colour: Beta Carotene.

BISCUIT CRUMB BASE MIX
Wheat Flour, Sugar, Vegetable Oil, Dried Glucose Syrup, Salt, Skimmed Milk Powder, Raising Agent: Sodium Bicarbonate.

CONTAINS: WHEAT, GLUTEN, MILK.

Banoffee Cheesecake

You will need:

• 1 pack of Greens Cheesecake Mix
• 1 tin (400ml) condensed milk*
• 115g butter*
• 100g soft brown sugar*
• 235ml (8 fl. oz) milk
• Bananas
• Decorations - whipped cream, chocolate shavings

*You can replace the ingredients needed to make the caramel sauce with a tin of Dulce de Leche caramel sauce.

Makes 6 portions

How to Make:

1. Line a 17 - 18cm (7") tin with foil ensuring that the foil overlaps the edges of the tin.
2. Melt 75g (3oz) butter in a saucepan and stir in the biscuit crumb.
3. Spread the crumb mixture over the base of the tin and press down with the back of a spoon.
4. Leave to chill in the fridge.
5. Place 40gm butter, 100gm soft brown sugar and 400ml condensed milk in a saucepan and cook over a gentle heat, stirring constantly, until the mixture comes to the boil.
6. Reduce the heat and cook for 4 - 5 minutes until the caramel is pale golden and thick and is coming away from the sides of the pan.
7. Pour the topping over the biscuit base and leave to cool.
8. Once cool, cover with a layer of sliced bananas.
9. Using an electric hand whisk, mix the cheesecake mix into 235ml (8fl. oz) of milk for 3 minutes until thick and creamy.
10. Spread on top of the sliced bananas.
11. Place in a refrigerator for 45 minutes to set.
12. Before serving decorate top with sliced bananas, whipped cream and chocolate shavings.

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