Banana Split Ice Cream Cake

Ingredients

• 1 1/2 cups chocolate ice cream, softened
• 2 1/2 cups cookie or cake crumbs, chocolate preferred
• 1 cup vanilla ice cream, softened
• 1 cup strawberry ice cream, softened
• 2 medium ripe bananas, sliced into 1/4-inch coins
• 1/2 cup hot fudge sauce
• Whipped cream, nuts, and a maraschino cherry for garnish, optional

Directions

1. Fit plastic wrap into a 9-inch cake or pie plate, leaving enough overhang around the edges so you can lift the cake out later. Add the chocolate ice cream and use a spatula or wooden spoon to smooth it into a level layer across the base of the pan. Scatter 1/3 of the cookie crumbs over the chocolate ice cream.
2. Spoon the vanilla ice cream over the crumbs and spread it evenly. Add another 1/3 of the crumbs on top. Arrange the banana slices over that crumb layer so they cover the pan in an even layer.
3. Spread the strawberry ice cream over the bananas, then cover it with the remaining crumbs. Freeze for at least 3 hours, or overnight.
4. When it is time to serve, take the pan out of the freezer. Try lifting gently on the plastic wrap, then invert the pan onto a serving plate; it should release without too much fuss. If it sticks, warm a butter knife under hot water and carefully slide it around the inside edge of the pan, keeping it on the outside of the plastic wrap. Set a plate over the pan, then flip the plate and pan together to unmold the cake.
5. Right before serving, spoon the hot fudge over the cake. Finish with whipped cream, nuts, and, if desired, a maraschino cherry.