Place 2 sundae glasses into the freezer.
Tip the pecan nuts into a dry pan and toast over a medium heat for 1-2 minutes. Cool and then roughly chop.
Crumble the biscuits in a small bowl. Chop the bananas into chunks. Whip the cream to soft peaks then stir in the yoghurt.
Drizzle half the caramel around the insides of the glasses. Tumble in some of the biscuits and nuts, a few slices of banana and top with the ice cream. Add the remaining caramel, nuts, biscuits and banana and finish with a blob of the creamy mixture.
Recipe courtesy of Carnation