1 1/2 cups vanilla wafer crumbs
1 1/2 cups Pecans, finely ground
1/4 cup granulated sugar
1/2 cup butter, melted
24 thin slices banana, (1/8-inch)
2/3 cup strawberry or chocolate ice cream
whipped cream, (optional)
maraschino cherries, (optional)

1. Mix vanilla crumbs, pecans, sugar and butter in small bowl; divide mixture equally in cups of 2 mini-muffin tins. Press mixture evenly on sides and botto ms of cups. Bake in preheated 375-degree oven until beginning to brown, 6 to 8 minutes. While still warm, gently press insides of cups with teaspoon to enla rge openings; cool.

2. Place banana slices in bottoms of cups; fill with ice cream; place tins in gallon-size Ziploc freezer bags and freeze no longer than 1 month.

3. Before serving, top with whipped cream and cherries, if desired.

Submitted By: Ziploc Fingerman's Fingerfood Favorites