Line the base of six muffin tins with discs of baking paper. Mix together the biscuits and butter and press into the bottom of each tin to make an even layer. Chill for 30 minutes.
In a bowl, whisk together the cheese, sugar and peanut butter. In another bowl, whip the cream until soft peaks form then fold into the peanut mixture along with the vanilla extract.
Peel and thinly slice the banana. Reserving a few slices for decoration, arrange the remaining slices over the biscuit bases and spoon the peanut mixture on top. Smooth the tops and tap the tin on the work surface a few times to settle the mixture. Decorate with the reserved banana slices and freeze for about 2 hours until semi-frozen.
To serve, carefully run a small knife around each muffin cup and gently ease each pie from its tin. Place on a serving plate and drizzle with caramel sauce. Serve with cream if you like.
For longer freezing, let the pies freeze solid, then remove from the tins and wrap individually. Freeze for up to 3 months. Remove from the freezer 20–30 minutes before serving. For a chocolate version, replace the peanut butter and sugar with 110g (4oz) chocolate spread. Before freezing, sprinkle the tops with a few chocolate chips or chunks.
Head of Dairy Diary; I'm passionate about producing high quality products that our customers will cherish. I'm also a mum of three and I enjoy cooking, walking, gardening and art with my family, as well as lino printing (if I find time!)
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