2 pts. chocolate ice cream
2 (6 oz.) pkgs.. crisp, oval chocolate filled cookies
1 pt. vanilla ice cream
1 pt. strawberry ice cream
4 med. bananas
1 whipped topping in aerosol can
Sweet cherries for garnish

1. Place pints of ice cream in refrigerator for 30 minutes to soften slightly. Chill 9 x 13 inch spring form pan.

2. Cut bananas into 1/4 inch thick slices. Reserve 16 cookies for garnish. 3. Spread both pints of chocolate ice cream in chilled pan, pressing with back of spoon to remove any air pockets. Top with sliced bananas. Spread vanilla ice cream evenly over banana layer; top with chopped cookies. Spread strawberry ice cream evenly over layer of chopped cookies. Cover with plastic wrap; freeze until firm, about 3 hours.

4. When cake is firm, run knife or metal spatula, dipped in hot water, around edge of spring form pan to loosen ice cream. Remove side of spring form pan. Press reserved cookies onto side of ice cream cake. Pipe dollops of whipped topping around top edge of cake.

5. To serve, let cake stand at room temperature 15 minutes for easier slicing. Garnish with sweet cherries.

6. If not serving cake right away, freeze cake until whipped topping is firm; wrap cake tightly with plastic wrap and freeze until ready to serve.