Ingredients

• 1 cup hot fudge sauce
• 1 9-inch chocolate cookie pie crust
• 1 1/2 bananas, peeled and sliced
• 1 pint vanilla ice cream, softened
• 1 8-ounce can crushed pineapple, drained
• 2 cups sliced strawberries
• 1 cup whipping cream, whipped to peaks with 2 tablespoons powdered sugar
• 1/2 cup chopped walnuts

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Instructions

1. Spread hot fudge sauce over bottom of crust. Arrange bananas over. Spoon ice cream over. Cover and freeze 4 hours. (Can be prepared 1 day ahead.)
2. Spoon pineapple over ice cream. Arrange strawberries over. Top with whipped cream. Sprinkle with nuts. Serve immediately.