First prepare the Dulce de leche. For this pressure cook the unopened tin of condensed milk with enough water for one whistle. Then simmer and cook for another 20-25 minutes.
Allow the pressure to release by itself.
Take the tin out and allow it to cool completely.
Meanwhile get the other ingredients prepared.
Place the digestive biscuits in a zip lock bag (or any plastic cover).
And then crush them with a rolling pin, until they form small crumbs.
Next transfer them to a bowl.
Add the softened butter and using clean fingers crumble and mix them, until they resemble wet sand.
Now transfer this mixture to a spring foam cheesecake tin. I did not have cheesecake tin, and hence lined a cake tin with aluminium foil, so that it would be easier to lift it up afterwards.
Press gently to even out the base layer of biscuit and butter.
Press the sides too.
Now refrigerate this base for at least half an hour or freeze for 20 minutes.
Meanwhile, whip the whipping cream in a bowl. Prepare as per the directions given in the packet. I have used whipping cream powder and hence had to mix cold milk before whipping.
(Make sure to freeze the bowl and the blades of the whisk for at least 20 minutes before you begin to whip).
Once the toffee cools down to room temperate, open the can.
Keep rest of the ingredients ready.
Now take the biscuit and butter base of the pie from the refrigerator.
Then spread out a whole generous layer of toffee on the biscuit butter base.
Then place the sliced bananas on top of the toffee layer.
Next transfer the prepared whipping cream on top of the sliced bananas.
Finally top the cream layer with chocolate curls. You may also use dry fruits like walnuts, chocolate sauce or berries. You may also sprinkle some good quality cocoa powder or coffee powder.
Drizzle some toffee too.
Allow to chill for 20-30 minutes, and your dessert is ready.