BANANA CARAMEL SURPRISE

Ingredients:

150	grams	semi-sweet chocolates, chopped
1/4 cup +1	tbsp	BAKER'S BEST MARGARINE, melt 1/4 cup
3	pc	lakatan bananas, sliced into rounds
2	cups	crushed graham crackers
1/4	cup	sugar
1 (250 mL)	pack	MAGNOLIA ALL-PURPOSE CREAM, chilled
1/4	cup	confectioner's sugar
1	tsp	unflavored gelatin, hydrate in 1 tsp cold water then dissolve in 2 tsp hot water

Procedure:

Melt semi-sweet chocolate and 1 tbsp margarine over double boiler. Dip banana in melted chocolate. Set aside.
Mix graham crumbs and melted margarine. Press mixture on the bottom of 9” foil-lined spring form pan. Chill crust for about 1 hour.
Line crust with caramel filling then top with chocolate covered bananas.
Whip chilled cream and sugar until stiff. Gradually add dissolved gelatin to whipped cream. Decorate top by piping whipped cream into rosettes. Chill.

CARAMEL FILLING:

Dissolve flour and brown sugar in 1/2 cup evaporated milk. Set aside.
In a saucepan, caramelize sugar. Gradually add remaining evaporated milk while whisking continuously. Cook until mixture is slightly thickened. Add flour mixture. Whisk occasionally. Cook until mixture is thick. Add margarine.

Makes 8 - 10 servings.

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