1 pkg. (5-1/4 oz) ice cream sugar cones-crushed
1/4 cup ground pecans
1/3 cup butter or margarine-melted
2 cups vanilla ice cream-softned
2 med. ripe bananas-mashed
2 large firm bananas-cut into 1/4 inch slices
2 cups strawberry ice cream-softned
1 pint fresh strawberries
1 carton (8 oz) Cool Whip-thawed
In a bowl, combine the crushed ice cream cones, pecans and butter. Press on the bottom and up the sides of a greased 10 inch pie plate. Refridgerate for at least 30 min. In a bowl, combine vanilla ice cream and mashed bananas. Spread over the crust; cover and freeze for 30 min. Arrange sliced bananas over ice cream: cover and freeze for 30 min. Top with strawberry ice cream; cover and freeze for about 1 hour. Hull and halve strawberries; place around the edge of the pie. Mound or pipe whipped topping in center of pie. Cover and freeze fro up to one month. remove from freezer about 30 min. before serving.
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