BANANA SPLIT PIE

2 cups vanilla ice cream

1 1/2 cups ripe bananas, mashed

1/3 cup pineapple ice cream topping

2/3 cup chocolate fudge ice cream topping

1 deep dish pie crust, baked or a graham cracker crust

1/3 cup strawberry ice cream dessert topping

1/4 cup pecans 

1/4 cup maraschino cherries, halved

In a large cold bowl, mix softened ice cream, mashed bananas and pineapple topping.

Spread half the chocolate fudge topping over bottom and up sides of baked crust. Add the ice cream mixture to the chocolate-lined crust. Dollop on the strawberry topping in a swirl pattern. Freeze.

When pie is firm, spread on the rest of the chocolate fudge topping and sprinkle the pecans and cherries overall.

Store in refrigerator until serving time.

Serves 8

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