Grape-Nuts Banoffee Pie

Crumble biscuits in to blender. Add Grape-Nuts original and blitz to coarse crumbs. Add melted butter and pulse to combine. Spoon mixture in to loose bottomed tart tn and press down firmly.

Refrigerate for at least 30 minutes.

Spread caramel on base, not quit to the edges. Arrange a layer of sliced banana on top of caramel. Whip the cream to soft peaks. Spoon on top of tart, remove from tin and top with toasted flaked almonds, chocolate curls and a slice of banana.