Here you are June......
Last time I made it kids fell on it like vultures and it was gone in minutes!!!!!1

Banana Caramel Tart

Shell
1 packet (200g) ginger biscuits, crushed
75 g (80 ml) butter or margarine, melted

Filling
1 packet lemon jelly powder
125 ml boiling water
125 ml cold water
6 average size bananas
juice of 2 lemons
1 tin 9385g) caramel condensed milk
1 tin (170g) evaporated milk kept in freezer or fridge overnight
125 ml whipped cream

Mix biscuit crumbs and butter well. Press into pie dish ( 2 litre volume) with the back of a spoon to form pie crust and leave in fridge till needed.
Dissolve jelly powder in hot water. Add cold water, mix and leave to cool, till it thickens but not set.
Peel 5 of the bananas and cut in slices. Mix the slices lightly with the lemon juice to prevent browning.
Place banana slices into pie crust.
Whip the condensed milk and add the jelly.
Whip the evaporated milk till stiff and foamy.
Fold into the condensed milk.
Pour the mixture over the bananas and place in fridge to set.
Just before serving, garnish the pie by placing the remaining sliced banana, dipped in lemon juice onto the pie.
Decorate the edge of the pie with the cream.