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Make the crust
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Place the cookies in a food processor fitted with the blade attachment. Pulse to fine crumbs. Pour the crumbs into a bowl add the melted butter and mix well. Transfer the crumbs to a 9-inch pie pan with a removable bottom.Press the crust firmly and evenly onto the bottom and up the sides of the pan. Refrigerate for 1 hour.
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Place the 1 sliced banana on top of the crust then make the filling or use the prepared Dulce De Leche Caramel to fill the crust.
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Make the caramel filling
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In a medium saucepan melt the butter over medium-high heat. Add the brown sugar, sweetened condensed milk, vanilla, and salt and bring to a boil. Boil, stirring continuously, until the mixture is dark, about 10 minutes.
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Pour the caramel into the prepared crust topped with bananas and smooth into an even layer. Refrigerate again for 1 hour.
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When ready to serve, whip the heavy cream and sugar with an electric mixer, until stiff picks form. Slice a banana and place on top of caramel than dollop on the whipped cream and garnish with cocoa powder.