½ packet of milk arrowroot biscuits
125 of melted butter
250g packet of cream cheese (at room temp)
1 tin of condensed milk
1/3 cup of lemon juice
Finely grated lemon rind from a whole lemon
1 teaspoon of vanilla essence or extract
1 tablespoon of gelatine dissolved in 1 tablespoon of hot water
1 to 2 ripe bananas
Wizz together your milk arrowroot biscuits until fine crumbs, combine with melted butter, press into a spring form pan (20cm is the one I use) pushing up the sides ½ way as you go. Refrigerate.
Using food processor beat together the cream cheese and condensed milk until smooth, add vanilla, lemon juice and rind, mix again until smooth and then make up your gelatine and add that, mix again until no lumps. Cut up bananas and throw in bowl with some lemon juice to prevent browning. Lay the banana slices in the bottom of your prepared pan. Cover with cream cheese mixture and refrigerate for minimum 4 hours, overnight is best – enjoy!