2 c. powdered sugar
12 oz. can evaporated milk
1/2 c. butter
3/4 c. semi-sweet chocolate chips
24 creme filled chocolate sandwich cookies, crushed (2 1/4 c.)
1/4 c. butter
3 bananas, sliced
1/2 gal. vanilla ice cream
8 oz. can crushed pineapple, drained
Pecans
Maraschino cherries

In medium saucepan combine powdered sugar, evaporated milk, butter and chocolate chips. Bring to a boil over medium heat. Cook 8 minutes, stirring constantly. Cool at least 45 minutes.

In large bowl combine cookie crumbs and butter; mix well. Press lightly in bottom of ungreased 9 x 13 inch pan. Arrange sliced bananas over crumbs. Spoon half of ice cream over bananas, refrigerate remaining ice cream. Spoon half of sauce over ice cream layer; freeze until firm. Spoon remaining ice cream over sauce layer. Spoon pineapple over ice cream. Cover freeze until firm. To serve cut in squares. Serve with remaining chocolate sauce, whip cream and garnish with nuts and cherries.