1 (12 oz.) container whipped topping (4 1/2 c.)
1 qt. strawberry ice cream, softened
1 (8 1/4 oz.) can crushed pineapple, drained
1/4 c. chocolate topping
2 bananas, sliced
1/2 c. chopped nuts
10 maraschino cherries, well drained

Spoon 3 cups whipped topping into 9 inch pie plate with back of spoon, spread into a shell. Freeze until firm. Spread crust with 1/3 of ice cream; top with pineapple. Spread another 1/3 of ice cream over pineapple, top with chocolate topping. Spread remaining ice cream over chocolate, freeze several hours or overnight. Before serving, top with bananas. Spread with remaining whipped topping. Sprinkle with nuts, top with cherries. Makes 10 servings.