2 firm med. sized bananas, sliced
1 qt. softened strawberry ice cream
1 (20 oz.) can crushed pineapple, drained
1 c. whipping cream
1/4 c. chopped nuts
Maraschino cherries, optional

CHOCOLATE COOKIE CRUST:

20 chocolate sandwich cookies, finely crushed
1/4 c. butter, melted

Preheat oven to 350 degrees. In a bowl combine cookies and butter until evenly mixed. Press into bottom and sides of 9 inch pie plate. Bake 5 minutes. Cool before filling.

Arrange bananas over bottom of crust. Spread ice cream in an even layer over bananas, top with pineapple. Beat whipping cream until soft peaks form, spread over pineapple. Sprinkle nuts over whipped cream. Place pie in freezer for 4 hours or until firm. Before serving garnish with Maraschino cherries, if desired.