Strawberry Banana Pie


1 package (5 ¼ ounces) ice cream sugar cones, crushed

¼ cup ground pecans

1/3 cup butter, melted

2 cups vanilla ice cream, softened

2 medium ripe bananas, mashed

2 large firm bananas cut into ¼ inch slices

2 cups strawberry ice cream, softened

1 pint fresh strawberries

1 carton (8 ounces) frozen whipped topping, thawed



In a large bowl, combine the crushed ice cream cones, pecans and butter.  Press onto the bottom and up the sides of a greased 10 inch pie plate.  Refrigerate for at least 30 minutes.  In another large bowl, combine vanilla ice cream and mashed bananas.  Spread over the crust; cover and freeze for 30 minutes.  Arrange sliced bananas over ice cream; cover and freeze for 30 minutes.  Top with strawberry ice cream; cover and freeze for about 45 minutes.  Hull and halve strawberries; place around edge of pie.  Mound or pipe whipped topping in center of pie.  Cover and freeze for up to 1 month.  Remove from the freezer about 30 minutes before serving.