3 med. bananas
1 tbsp. lemon juice
1 (9-inch) baked pastry shell
1 pt. strawberry ice cream
1 c. frozen whipped dessert topping, thawed
Whole maraschino cherries
2 tbsp. finely chopped walnuts

Thinly slice bananas; sprinkle with lemon juice. Arrange on bottom of baked pastry shell. Stir strawberry ice cream to soften slightly; spread on top of bananas. Freeze until firm. Spread thawed whipped dessert topping over ice cream. Top with maraschino cherries; sprinkle with walnuts. Freeze again until firm.

Let stand 30 minutes at room temperature before serving. Serve with canned chocolate sauce or prepare Quick Fudge Sauce.

SAUCE:

Combine 1 (6 oz.) package semi-sweet chocolate pieces and 1 (6 oz.) can (2/3 cup) evaporated milk. Cook and stir over low heat until well combined. Beat in half of a 1 pint jar marshmallow creme until mixture is thoroughly blended. Serve warm or cool. Makes 2 cups sauce.