1 c. vanilla ice cream, softened slightly
1/2 c. mashed ripe bananas
1/4 c. pineapple ice cream topping
1/2 c. chocolate fudge ice cream topping, divided usage
1 Pet Ritz pie crust shell
1/4 c. strawberry ice cream topping

GARNISH:

La Creme whipped topping, thawed
1/4 c. chopped peanuts or pecans
Banana slices
Maraschino cherries

Bake pie crust according to package directions for empty baked crust; cool. In a medium bowl combine ice cream, mashed banana and pineapple topping.

Heat 1/3 cup chocolate fudge topping until pourable; drizzle evenly on bottom and sides of baked pie crust. Add ice cream mixture. Dollop strawberry topping over ice cream, swirl to mix topping. Freeze until firm.

When firm, spread remaining chocolate fudge topping over pie and sprinkle with peanuts or pecans. Decorate with whipped topping, banana slices and maraschino cherries. Freeze until ready to serve. Let thaw 10 to 15 minutes before cutting.

Makes 6 servings.

Estimated preparation time: 15 minutes. Baking time: 10 minutes. Cooling time: 4 hours.