- 250 g softened Cream cheese
- 320 g Dulce de Leche
- 150 g Whipping cream
- 1 tsp Vanilla essence
- 1 box Graham crackers
- 4 large sliced Bananas
- 60 g Roasted Chopped hazelnuts
- 1/ 2 cup Cream
Using a paddle attachment smooth 170g of Dulce de Leche, add cream cheese & vanilla, beat till smooth and creamy.
Whip the cream and 80g of Dulce de Leche to soft peaks.
Fold the whipped cream into cream cheese mixture.
Line a large loaf pan with cling wrap, spread 40g of Dulce de Leche cream into the base.
Place a layer of biscuits to fit into the base of the tin. Spread 150g of Dulce de Leche cream, then a layer of sliced bananas.
bananas. Repeat ending with a layer of cream. Decorate with chopped toasted hazelnuts and crushed biscuits.
Refrigerate overnight before serving.
Mix 80g of Dulce de Leche with 1/2 cup of cream to make a pouring cream. Serve with cake.