Lunch: Strawberry Banana Pie Recipe

Ingredients

1 package (5-1/4 ounces) ice cream sugar cones, crushed
1/4 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 1/4-inch slices
2 cups strawberry ice cream, softened
1 pint fresh strawberries
1 carton (8 ounces) frozen whipped topping, thawed

Instructions

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-in. 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.

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