Classic Banoffee Pie

method:

• Put the Digestives in a food processor and whizz to form crumbs. Pour in the melted butter and blend until combined.
• Tip the crumbs into a 24cm loose-bottomed tart tin or spring-form tin and press down with the back of a spoon to make a firm, even base. Refrigerate while you make the filling.
• In a saucepan, melt together the butter and sugar, stirring so that they combine as they melt. Make sure the sugar is completely dissolved.
• Add the condensed milk and bring to the boil. Reduce the heat and cook, whilst stirring, for a few minutes, until the colour darkens slightly, then remove from the heat.
• Pour the caramel over the cooled biscuit base and return the tin to the fridge. Leave to chill completely for at least four hours or overnight.
• When you're ready to serve up, take the pie out of its tin and slide it onto a serving plate.
• Whip the cream to firm peaks then slowly add the Arctic Iced Coffee as you continue to whisk, bringing it back to peaks after each addition.
• Slice the bananas and layer them over the caramel. Spoon the coffee cream over the top and sprinkle with chocolate Flake.