1. Crush Anzac biscuits and mix with sweetened condensed milk.

2. Press into base of springform cake tin lined with baking paper.Chill.

3. Place into fridge or freezer to thoroughly chill.

4. In large bowl, fold through caramel sauce into semi-soft Hokey Pokey Ice Cream. Make sure to not mix completely through Ice Cream.

5. Chill for 3 hours or until firm.

6. Slice banana and place on top of cake. Use extra caramel sauce to serve.

7. Enjoy!