SAUCE: 2 c. powdered sugar
1/2 c. butter
3/4 c. semi-sweet chocolate chips
1 (12 oz.) can evaporated milk BASE: 30 Oreo cookies (2 1/2 c.), finely crushed
1/4 c. butter, melted FILLING: 3 bananas, thinly sliced
1/2 gallon vanilla ice cream
1 (8 oz.) can crushed pineapple (optional)
Whip cream (optional)
Pecans (optional)
Cherries (optional) Combine sauce ingredients and bring to a boil over medium heat. Boil 8 minutes, stirring constantly. Cool at least 45 minutes. (I like to let it set overnight.) Mix butter and cookie crumbs well. Press lightly into bottom of 9 x 13-inch pan. Layer all banana slices over this. Spoon 1/2 of ice cream over bananas and 1/2 of chocolate sauce over ice cream. Freeze until firm. Spoon remaining ice cream over sauce layer. Freeze. Can layer pineapple over ice cream and freeze, if desired. Or serve pineapple on side with remaining chocolate sauce (hot), cherries, pecans and whip cream. | 
