1 pt. strawberry ice cream
1 pt. chocolate ice cream
1 1/2 pt. vanilla ice cream
4 med. sized bananas
1 tbsp. lemon juice
1 c. heavy cream
1 tbsp. sugar
1/2 tsp. vanilla
2 tbsp. chopped nuts
10 maraschino cherries
Bottled fudge sauce, or chocolate syrup

Place strawberry ice cream in refrigerator for 30 minutes to soften. Spread strawberry ice cream firmly in 9 x 5 inch loaf pan. Do same with chocolate ice cream. Soften vanilla ice cream.

In large bowl, mash 3 bananas with lemon juice. Stir in vanilla ice cream; spread banana mixture on chocolate ice cream layer. Cover and freeze until firm, about 3 hours.

To serve, chill a freezer - safe dessert platter in freezer 10 minutes; in small bowl, beat heavy cream, sugar and vanilla until soft peaks form. Place whipped cream in bag fitted with large tube. Cut bananas into slices; invert ice cream from pan onto chilled platter. Arrange sliced bananas on top of cake. Pipe large dollops of whipped cream on top of banana slices, sprinkle with chopped walnuts and garnish with maraschino cherries. Serve cake with fudge sauce.