Tropical Swing Parfait

15 min
15 min
4 table spoon x Buttercup (melted)
⅔ cup x Marie Biscuits / Digestive Biscuits (crushed to crumbs)
250g x Cream Cheese (room temperature)
3 x Cavendish Bananas (mashed)
1 cup x Pineapple (chopped)
1 cup x Banana (chopped)
2 table spoon x Coconut Milk
2 table spoon x Condensed Milk
2 table spoon x Vanilla Essence
Marie Biscuits / Digestive Biscuits (crushed to fine powder)
Chocolate Syrup
Pineapple Wedges and Banana Slices

Combine melted Buttercup and biscuit crumbs into a bowl and mix well. Spoon about 1 to 1½ tablespoons of the mixture into a tall glass or ramekin and compress it to form a base. Refrigerate for 10 minutes.
Meanwhile, in a large bowl, beat the cream cheese on medium speed until creamy. Then add the mashed bananas, condensed milk, coconut milk and vanilla essence. Stir well.
Remove the chilled glass from the fridge and spoon the cream cheese mixture onto the biscuit base. Scoop chopped pineapple on top of cream cheese and repeat the process with another cream cheese layer with chopped banana. Alternate layers until the top, finishing with a layer of the cream cheese mixture.
Garnish with fruit slices, chocolate syrup and a dusting of crushed biscuit.