1 pie crust shell
3 c. vanilla ice cream, slightly softened
3/4 c. chocolate fudge ice cream topping

Prepare pie crust according to package directions for empty baked crust; cool. Spread 1/2 of the ice cream into baked pie crust. Cover the chocolate topping with remaining ice cream. Freeze until firm.

GARNISH:

1 1/2 c. whipped topping, thawed
7 maraschino cherries
2 tbsp. chopped pecans
1 banana

Remove from freezer and garnish with the whipped topping, cherry, pecan and banana spears. Allow to defrost 20 to 30 minutes before slicing. Top with nuts if desired.