At a chopper add digestives biscuits and liquefy them.
Add melted butter and butter again until nicely ventilated.
Take an 8. springform pan and then add and disperse crumbled biscuits, press set the coating.
Add crumbled biscuits and make the sides with the assistance of a cup. Freeze for about 30 minutes.
Prepare Dulce de leche
At a pressure cooker put in drinking water and condensed milk tin, then cover and cook on a moderate flame for half an hour (ensuring the water amount is 2 inches over the can). Or add water at a pot plus condensed milk tin, cover, and cook on a moderate flame for 3 hours let it cool completely.
Can be retail keep in an airtight container for up to 1 month at refrigerator or utilize straight.
Ensure it is clean and match out the piping bag for the dressing.
In a big bowl add ice cubes and place another bowl within it.
At the small bowl add lotion and beat very well for 68 minutes until soft peaks form.
Add vanilla character, sugar, dulce de leche, and beat very well. Reserve and refrigerate until use.
On a crumbled layer of biscuits from the baking pan add Dulce de leche and disperse layer.
Insert banana slices evenly, prepared cream over the top, and disperse evenly through a spatula.
Sprinkle cocoa powder on the top and simmer for 3-4 hours before set.
At a serving, glass add crumbled snacks and press on it to earn a layer.
Insert a layer of cream mix, Dulce de leche, banana pieces, cream mixture, then sprinkle the cocoa powder in addition to