1.Divide biscuits among six 1-cup (250ml) parfait glasses; drizzle over juice.
2.Beat cream in small bowl with electric mixer until soft peaks form; fold in yogurt and pulp.
3.Spoon half the cream mixture into glasses, top with banana then remaining cream mixture. Drizzle extra pulp over each fool. Refrigerate, covered, overnight.
You will need to start this recipe the day before serving. You can use just one 300ml carton of cream for this recipe.Note