Banana Split Ice Cream Pie
1 cup graham cracker crumbs
2 tablespoons powdered sugar
3 1/2 tablespoons butter or margarine, melted
2 bananas, sliced
1 quart vanilla ice cream, softened
1 (20 ounce) can crushed pineapple, drained
1 (8 ounce) container non-dairy whipped topping
1 (10 ounce) jar hot fudge sauce
1/4 cup nuts, chopped
1/4 cup maraschino cherries
In a small bowl, mix sugar and graham cracker crumbs. Stir in butter until all ingredients are moistened. Press evenly over bottom and sides of a 9 inch pie plate. Freeze.
Placed sliced banana evenly on top of crust. Evenly spread ice cream over bananas. Place pie in freezer for 2 - 4 hours or until firm.
Spread drained pineapple evenly over ice cream. Drizzle hot fudge sauce over pineapple. Spread whipped topping over hot fudge sauce. Sprinkle with nuts.
Garnish with cherries, if desired. Slice and serve.
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