This recipe has the same good taste as the traditional Banana Split, but can be made in quantity to serve a crowd. Serves 15-18.

CRUST:

2 c. crushed cream filled chocolate cookies
3 tbsp. sweet cream butter, melted

In medium bowl combine cookie crumbs and butter; toss to coat crumbs. Press evenly over bottom of 9 x 13 inch pan.

FILLING:

3 lg. bananas, sliced
2 tbsp. lemon juice
6 c. vanilla ice cream
1 c. thick fudge sauce (below)
6 c. strawberry ice cream
Sweetened whipped cream

Sprinkle bananas with lemon juice; toss gently to coat. Set aside. Stir vanilla ice cream to soften slightly; spread over crust. Drizzle with fudge sauce. Freeze until almost firm. Lay banana slices over fudge sauce. Top with strawberry ice cream that has been softened enough to spread. Freeze firm. Serve with dollop of sweetened whipped cream.

FUDGE SAUCE:

In top of double boiler, combine 1 package of (6 ounce) semi-sweet chocolate chips and 1 cup whipping cream. Heat over hot water until chocolate is melted and sauce well-blended. Cool.

Additional hot fudge sauce, strawberry or pineapple sauce can be added as toppings.