Grate orange rind before peeling orange. Prepare in 4 large "on the rocks" glasses with straight sides. Divide and layer the banana slices in the bottom of each glass. Sprinkle generously with lemon juice, then sprinkle lightly with confectioner's sugar. Arrange the remaining fruit and nuts in layers on bananas, sprinkling each layer with lemon juice and confectioner's sugar. Pour Grand Marnier, 2 tablespoons per glass, over the fruit. Cover and chill overnight to blend flavors. When ready to serve, whip the cream to stiff peaks. Add the sugar and 1 tablespoon Grand Marnier and beat to mix thoroughly. Fold in the orange rind. Mound on chilled fruit. From "Cooking Yankee with a French Accent" by Monique a Belisle.