Ingredients

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• 2 packages of OREO cookies
• ¼ cup of butter
• 2 bananas
• 50 cc Rum
• 50 cc Rum
• 1/2 cup sugar
• 4 tablespoons cornstarch
• 6 egg yolks
• 1 cup milk
• 1 tablespoon vanilla essence
• Film paper
• 360g of arequipe or dulce de leche
• 470g of cream cheese

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Preparation

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For the base:

1.MELT the butter in the microwave for 35 seconds.

2.GRIND in a blender the OREO cookies.TIP: If you don't have a food processor, you can put the cookies inside a food bag and hit them with a uslero or rolling pin, so that they are crushed.

3.MIX the cookie pieces with the melted butter until you get a dough.

4.FILL the dough into a mold until completely covered and refrigerate while preparing the rest of the recipe.

For the filling:

1.AGREE in a frying pan ¼ cup of butter, the bananas cut into slices let brown on both sides, then add 4 tablespoons of sugar, 50 cc of Rum and the vanilla essence letting it caramelize.

2.MIX in a bowl the 6 egg yolks, cornstarch and sugar.

3.PUT the milk into a saucepan and heat. Once it is hot add the egg mixture and cook over low heat until it takes consistency.

4.POUR the mixture into the mold, add the caramelized bananas and cover with plastic wrap.

5.STAKE refrigerated for 2 hours.

6.MOLD and spread the dulce de leche arequipeo evenly throughout the preparation.

7.DECORATE with cream cheese and crushed OREO cookie.