1 pt. strawberry ice cream
1 pt. chocolate ice cream
1 pt. vanilla ice cream
4 med. bananas
1 tbsp. lemon juice
1 c. whipping cream
1 tbsp. sugar
1/2 tsp. vanilla extract
2 tbsp. walnuts, chopped
10 maraschino cherries
1 can chocolate syrup

Place strawberry ice cream in refrigerator for about 30 minutes to soften slightly. Slice ice cream and place in bottom of 9x13" pan. Freeze until firm, about 45 minutes. Meanwhile, place chocolate ice cream in refrigerator to soften. Slice chocolate ice cream and spread over strawberry. Freeze until firm. Meanwhile, soften vanilla ice cream. In large bowl, mash 3 bananas with lemon juice, stir in vanilla ice cream. Spread banana mixture evenly over chocolate layer. Cover and freeze at least 3 hours. To serve, mix at medium speed the whipping cream, sugar and vanilla until soft peaks form. Place whipped cream in a decorate bag fitted with large 1/2 writing tube. Invert ice cream cake from pan onto chilled platter. Slice remaining banana on top of cake. Pipe large dollops of whipping cream on top of banana slices. Sprinkle with chopped walnuts and garnish with cherries. Serve with chocolate syrup. Makes 10 servings.