Ingredients
2 cups confectioners’ sugar1 cup evaporated milk3/4 cup semisweet chocolate chips3/4 cup butter, divided24 Oreo cookies, crushed3 to 4 medium firm bananas, cut into 1/2-inch slices2 quarts vanilla ice cream, softened, divided1 can (20 ounces) crushed pineapple, drained1 jar (10 ounces) maraschino cherries, drained and halved3/4 cup chopped pecansWhipped topping, optional
Preparation
In a large saucepan, combine sugar, milk, chocolate chips and 1/2 cup butter. Bring to a boil over medium heat; cook and stir for 8 minutes. Remove from the heat and cool completely.
Meanwhile, melt the remaining butter; toss with cookie crumbs. Press into a greased 13x9-in. pan. Freeze for 15 minutes. Arrange banana slices over crust; spread with 1 quart ice cream. Top with 1 cup 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.
Remove from the freezer 10 minutes before serving. Reheat the chocolate sauce. Cut dessert into squares; if desired, serve with whipped topping and chocolate sauce.
