Banana cream pie with caramel and coffee

Ingredients

• 1 sachet of banana pudding preparation (96 g)
• 240 ml of milk
• 5 tablespoons of coffee liqueur (optional)
• 225 g of frozen whipped cream (such as Cool Whip)
• 2 bananas, sliced
• 1 chocolate biscuit base (170 g)
• 3 crunchy caramel bars (40g each), chopped

In a bowl, whisk the pudding mixture with the milk and 4 tablespoons of liqueur until the mixture is smooth.

Gently fold in about one-third of the whipped cream.

Mix the banana slices with the remaining liqueur and arrange them on the bottom of the tart.

Sprinkle half of the chopped bacon over the mixture, then cover with banana cream.

Cover and refrigerate for 1 hour and 30 minutes, or until the custard has set.

Just before serving, top with the remaining whipped cream and sprinkle with the remaining chopped cookies.