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Banoffee ice-cream pie

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Served with a nutty pretzel praline for extra crunch, this dessert is sure to wow your guests. The best part? It’s quick and easy to make!

  • Makes6
  • Cook time5 minutes
  • Prep time20 minutes, (+ 30 mins chilling & 15 mins freezing time)

Ingredients

  • 2 x 137g pkts Oreo Original biscuits, chopped
  • 100g butter, melted
  • 2 x 380g Nestlé Top ’n’ Fill Caramel
  • 2 bananas, thinly sliced
  • 6 small scoops Coles Peanut Butter Ice Cream
  • 6 small scoops Coles Salted Caramel Ice Cream

Pretzel praline

  • 20g pretzels
  • ¼ cup (35g) salted toasted peanuts
  • ½ cup (110g) caster sugar

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.

Method

  1. Step 1

    Place the biscuits in a food processor and process until finely crushed. Add the butter and process until combined. Press evenly over the base and sides of six 8cm (base measurement) round fluted tart tins, with removable bases. Place in the fridge for 30 mins or until firm.

  2. Step 2

    Meanwhile, to make the pretzel praline, line a baking tray with baking paper. Arrange the pretzels and peanuts over the lined tray. Place the sugar in a medium frying pan over medium heat. Cook, stirring, for 5 mins or until sugar dissolves and caramelises. Carefully pour over pretzels and peanuts. Set aside for 30 mins to set. Coarsely chop.

  3. Step 3

    Spoon the caramel into the pie cases. Arrange the banana over the caramel. Place in the freezer for 15 mins to chill.

  4. Step 4

    Top the pies with the peanut butter ice-cream and the salted caramel ice-cream. Sprinkle the ice-cream with pretzel praline and serve immediately.