Grease and line a loose bottom cake pan with parchment.

To make the pie crust, combine finely crushed digestive biscuit and melted butter until it resembles a damp sand. Spread the mixture evenly over the base of the pan, pressing it and gathering some of the mixtures around the side to create some sort of wall for the whipped cream.

Refrigerate the pie crust for a least 2 hours.

Once ready, take the pie crust out of the cake pan.

Evenly spread the caramel over the base of pie the. Place on top of it the sliced banana.

Top the pie with whipped cream and garnish with chopped crunchy bars.

Refrigerate until ready to serve.