Grind cookies into crumbs and add softened butter.
Mix everything into a homogeneous mass.
Lay out the detachable form with parchment and put the cookies in the cake. Put the workpiece in the refrigerator for at least 30 minutes.
Pour gelatin with 0.5 cups of water and leave it to swell for 25-30 minutes.
Peel and dice the kiwi. Combine kiwi, lemon juice and sugar.
Warm everything over medium heat for 2-3 minutes so that the kiwi leaves juice, then cool.
Pour gelatin and yogurt into the resulting mass. Mix everything well.
Put 1-2 chopped bananas on the cake. Then pour everything with a yogurt mass and put it in a freezer or refrigerator for 6 hours or overnight.
Remove the finished cake from the mold and carefully remove the parchment.
Garnish with kiwi slices and lightly fried almond petals.