1 pet-Ritz pie crust shell
3 c. vanilla ice cream, slightly softened
3/4 c. chocolate fudge ice cream topping
1 1/2 c. La Creme whipped topping, thawed
7 maraschino cherries
2 tbsp. chopped pecans
1 banana

Prepare pie crust according to package directions for empty baked crust - cool. Spread 1/2 of the ice cream into baked pie crust. Cover with chocolate topping, top with remaining ice cream. Freeze until firm. Remove from freeze and garnish with whipped topping, cherries, pecans and banana spears. Allow to defrost 20-30 minutes before slicing.