12 gingernut biscuits (ginger snaps)
1 can (400g) Top 'n' Fill / Carnation Caramel
1 cup (250ml) cream, whipped
1 banana, sliced
Preheat the oven to 160Â°C. Place the biscuits over the cups in a muffin tin and bake for 5 to 6 minutes to soften them.
Remove and while still warm and soft, press gently to mould into the cups.
Divide the caramel evenly among the cups and top with a spoon of whipped cream and a banana slice.