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Add melted margarine to crushed biscuits and blend well. Press mixture into the base and partway up sides of an 20cm loose bottomed cake tin.
Break chocolate into piece's, save 2/3 piece's to decorate. Melt chocolate in a micowave on high for 1.5 mins, stirring halfway. Mix in the carnation caramel. Spread filling over pie base and chill in fridge for 1hour, until firm.
Slice the bananas, fold into whipped cream and spoon over filling. Decorate with melted chocolate or you can dust with coco powder.