For the fool, combine the cream, yoghurt, vanilla seeds and icing sugar in a bowl to make a thick mousse-like mixture. Fold in the banana liqueur, the banana slices and half of the crushed pistachios.
Add the heavy cream, aquavit, simple syrup, crème de menthe, banana liqueur, and ice cubes into a blender and blend on low speed, quickly increasing speed to medium-high, until smooth.
This is exactly what we love about her twist on chocolate banana cream pie. An easy dessert ... she adds a tablespoon of Kahlúa, a Mexican liqueur that is made with rum and brewed coffee.