Place digestive biscuits in a zip lock and crush with a rolling pin. You can also use a food processor if you have one. Transfer to a bowl and set aside.
Melt butter in a sauce pan or microwave for 30 seconds
Pour melted butter over digestive biscuit crumbs and mix with a spatula until evenly distributed.
Transfer to an 8” pan with removable bottom. Press the crumbs onto the bottom and to the sides. For easier application, you can use a cup with straight sides. Freeze for 1 hour.
After an hour, remove crust from the freezer. Push the bottom of the pan and transfer frozen crust to a plate or a round 9” cake board.
Open the can of dulce de leche and pour onto the crust.
Slice the bananas and layer on top of the dulce de leche. Set Aside.
Whip the easy whip cream until medium peaks form. Spread on top of the bananas.
Refrigerate for at least 2 hours before serving.
To store, keep in the refrigerator for a maximum of 5 days.
