Super unhealthy but yummy...kiberryoffee?

Last Monday was a friend's birthday. As a dedicated sugar addict, he asked me to make him a banoffee as a birthday cake, but instead of bananas, he wanted raspberries and kiwis. I hate to admit it, but it was so so good. My next challenge is to figure out a way to make it without the heart attack warning. In the meantime...

Ingredients:
The base:
8oz digestive biscuits
3oz butter
The caramel:
4oz margarine (stork or similar)
4oz caster sugar
1 small tin sweetened condensed milk
Fruit of your choice - I went with raspberries (8oz) & kiwis (3)
Freshly whipped cream

8" non-stick cake tin with loose base, greased.

1. Bash up the biscuits - to do this you can put them in a bag & bash with a rolling pin or put in your mortar and pestle and go to town. When they are down to a rough crumb you're ready.
2. Melt the butter and add to the crushed biscuits, mix thoroughly.
3. Add the biscuits mix to the tin and press in firmly.
4. To make the caramel, put the condensed milk, sugar & margarine in a saucepan and melt. Stirring all the time, it will probably take about 10 minutes for it to go a deeper caramel colour. keep stirring until you're happy with the colour & consistency. Don't be tempted to taste it, melted sugar is VERY HOT!
5. Allow the caramel to cool a little, then pour on top of the bisuit base.
6. Chop up the kiwis and rinse the raspberries, keeping a few aside as a topping, and add on top of the caramel.
7. Top the fruit off with whipped cream and dress with a few pieces of fruit.
8. Keep in the fridge and enjoy at will, it won't last long!