Banana split pie

Name: Banana split pie
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 40 g Butter; 150 g dark chocolate cookies; 50 g Hazelnut kernels; 3 TABLESPOONS + 60 g sugar; 1/4 TEASPOON Cinnamon; 200 g Schmand; 150 g Whipped cream; 1 package Bourbon vanilla sugar; 200 g Bananas; 150 g frozen berry mix; 4 TABLESPOONS Chocolate sauce; baking paper

AUTHOR
Rachel Vazquez

DIFFICULTY
very easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

40 g Butter
150 g dark chocolate cookies
50 g Hazelnut kernels
3 TABLESPOONS + 60 g sugar
1/4 TEASPOON Cinnamon
200 g Schmand
150 g Whipped cream
1 package Bourbon vanilla sugar
200 g Bananas
150 g frozen berry mix
4 TABLESPOONS Chocolate sauce
baking paper

Directions

1
Melt butter for the bottom. Crumble the biscuits in the universal chopper. Mix the biscuits and butter, place in the mould (18 cm Ø) and press down as a base. Place the mould in a cool place.
2
For the brittle chop the nuts coarsely and roast them in a pan without fat for about 4 minutes while turning. Remove the nuts, add 3 tbsp. sugar to the pan and caramelise. Put the nuts and cinnamon back into the pan and turn in the caramel.
3
Put it on a piece of baking paper and spread it out as flat as possible.
4
Mix sour cream and 60 g sugar. Whip the cream until stiff, adding vanilla sugar. Peel and dice the bananas. Fold cream into the sour cream. Fold in berries and bananas, pour cream on the biscuit base and smooth it down.
5
Chill for at least 3 hours. Spread brittle on the cream and decorate with chocolate sauce.