Ingredients
- 130 g salted caramel sauce
- 150 ml extra thick Greek yoghurt
- 5 digestive biscuits
- 2 bananas, sliced
- Mint (optional)
How to Make It
- Mix the salted caramel sauce with the yoghurt in a bowl. Crush the biscuits in a plastic bag (using a bottle of wine, or whatever weight you have to hand).
- Divide half the crushed biscuits between four tumblers, followed by half the banana slices, then dollop over half the salted caramel mixture. Repeat, saving a few crumbs to scatter on top, along with some mint leaves.