1 loaf pound cake
4 ripe bananas
2 c. vanilla ice cream
1 (12 oz.) can unsweetened crushed pineapple, drained
1/2 c. shredded coconut

Slice pound cake into 1 inch slices and press down evenly in bottom of 9 inch pie pan. Slice bananas and layer over pound cake. Let ice cream soften in bowl. Using a wooden spoon, mix in drained pineapple. Pour over sliced bananas. Sprinkle with the coconut. Freeze at least 3 hours.