Banoffee Smoothie Recipes

Steps:

• Spray an 8-inch square baking dish lightly with nonstick cooking spray. Combine the crushed cookies, butter and granulated sugar in a medium bowl. Press the mixture into the prepared baking dish. Freeze for 15 minutes to set.
• Combine the cream cheese, confectioners' sugar, vanilla extract and salt in a large bowl. Beat with an electric mixer on medium-high speed until fluffy, about 3 minutes. Fold in 3/4 cup of the whipped topping to lighten. Pour the filling over the crust and smooth with an offset spatula. Top with the caramel sauce and sliced bananas and refrigerate for 15 minutes to partially set.
• Meanwhile, make the instant pudding according to the package directions. Pour over the filling layer. Top with the remaining whipped topping, cover and refrigerate for 2 hours to set.
• Before serving, drizzle with caramel sauce and toffee crumbs.

Steps:

• place all in blender.
• MIX for 10 seconds then SMOOTH for 20 seconds or if you don't have a fancy blender, just blend until smooth.
• serve imediately.

Steps:

• Add all ingredients to your smoothie maker, hit the fire button for 20 seconds or until smooth.
• Get it down you!

Steps:

• Immerse the can of sweetened condensed milk in a pot of boiling water. Simmer, ensuring the can is fully covered with water, until caramelized, 2 to 3 hours. Remove the can from the boiling water using tongs and let cool, 8 hours to overnight.
• Mix digestive biscuits with 1/2 cup plus 2 1/2 tablespoons melted butter in a bowl. Press into the bottom of a 9-inch springform pan. Refrigerate crust until firm.
• Beat heavy cream in a chilled glass or metal bowl with an electric mixer until stiff peaks form.
• Mix caramelized condensed milk and bananas together in a bowl. Pour over the crust. Sprinkle instant coffee over banana mixture. Spread whipped cream on top.