Ingredients:
3/4 cup butter, divided
2 cups powdered sugar
1 cup evaporated milk
3/4 cup chocolate chips
24 cream-filled chocolate sandwich cookies, crushed
3 to 4 medium firm bananas, cut into 1/2-inch slices
2 quarts vanilla ice cream, softened, divided
20 ounces canned pineapple, drained and crushed
10 ounces canned cherries, drained and halved
3/4 cup chopped pecans
Whipped topping
Method:
Combine 1/2 cup butter, sugar, milk and chocolate chips in a pan. Bring to a boil over medium heat; cook and stir for 8 minutes.
Remove from the heat and let it cool completely.
On the other hand, melt the remaining butter; and mix with cookie crumbs.
Press into a greased. Pan and freeze for 15 minutes.
Arrange banana slices over crust; spread with 1 quart of ice cream.
Top with 1 cup of chocolate sauce. Freeze for 1 hour.
Refrigerate remaining chocolate sauce.
Spread the remaining ice cream over dessert; top with pineapple, cherries and pecans.
Cover and freeze overnight.
When serving, cut dessert into squares; serve with whipped topping and chocolate sauce.