1 (21 1/2 oz.) pkg. fudge brownie mix
1/2 c. water
1/2 c. oil
2 eggs

TOPPING:

3 med. sized ripe bananas, thinly sliced
1/2 gallon (8 c.) vanilla ice cream, softened
12 oz. jar strawberry ice cream topping
12 oz. jar pineapple ice cream topping
Sweetened whipped cream (if desired)
Chopped nuts (if desired)
Maraschino cherries (if desired)

Preheat oven to 350 degrees. Grease bottom only of 13 x 9 inch pan. In large bowl, combine all brownie ingredients; beat with spoon. Spread in greased pan. Bake at 350 degrees for 30-35 minutes or until set. Do not overbake. Cool completely.

Arrange sliced bananas over cooled brownies. Spoon ice cream over bananas; gently spread to evenly cover bananas. Cover. Freeze until firm, about 8 hours or overnight. To serve, let stand at room temperature about 15 minutes; cut into squares. Spoon about 1 tablespoon each of strawberry and pineapple ice cream topping over each serving. Top with whipped cream, chopped nuts, and a cherry. 20-24 servings.