Ingredients
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Method
- In a bowl, crush the biscuits so they are a fine crumb, then split between the 2 jars and press into the bottom.
- In the bowl, combine the yogurt, soft cheese and caster sugar. Set aside.
- Drizzle the banoffee sauce round the inside of the jars.
- Slice the banana and coat in the lemon juice (this stops it going brown if not eating straight away)
- Top the biscuit crumb with a few slices of banana, then top with the yogurt and cheese mix.
- Finally, top with the remaining slices of banana.
- Store in the fridge for up to 24 hours.
