-
1
In large skillet set over medium-high heat, melt butter. Stir in brown sugar. Cook, stirring frequently, for 2 to 3 minutes or until brown sugar has dissolved. Stir in bananas and lemon juice. Cook, stirring frequently, until sauce has thickened and bananas are caramelized and tender. Let cool slightly.
-
2
In medium bowl, using handheld electric mixer, whip cream until stiff peaks start to form. Beat in dulce de leche and salt until combined.
-
3
Divide one-third crumbled Marias Gamesa® Cookies among 4 glasses. Divide half the whipped cream mixture among the glasses, and one-third of the caramelized bananas. Repeat layers one more time. Top with remaining crumbled cookies and remaining caramelized bananas.
-
4
Refrigerate for 25 to 30 minutes or until cookies have softened. Garnish cups with chocolate shavings.
-
5
Tip: Add a sprinkle of toasted chopped pecans, almonds or peanuts if desired.
