Banana Split Ice Cream Pie

• 1 1/4 cups chocolate wafer crumbs (about 25 cookies; such as Nabisco's Famous Chocolate Wafers)
• 2 tablespoons butter, melted
• 3/4 cup fat-free chocolate sundae syrup, divided
• 4 cups sliced banana (about 5 bananas)
• 1 (1.75-quart) container vanilla low-fat ice cream, softened
• 1 (18-ounce) jar strawberry sundae topping
• 1 cup coarsely chopped pineapple
• 5 tablespoons chopped dry-roasted peanuts
• 16 maraschino cherries with stems (optional)

1. Combine crumbs and butter, stirring with a fork until moist. Press crumb mixture into bottom and 1/2 inch up sides of a 10-inch springform pan. Spread 1/2 cup chocolate syrup evenly over crust; top with banana. Spread the ice cream evenly over banana. Cover and freeze 3 hours or until firm.
2. Spread the strawberry sundae topping evenly over ice cream. Cover and freeze 1 hour.
3. Let stand at room temperature 5 minutes. Cut into 16 wedges. Drizzle each serving with about 3/4 teaspoon chocolate sundae syrup, and top each with 1 tablespoon chopped pineapple, about 1 teaspoon chopped peanuts, and 1 maraschino cherry, if desired. Serve immediately.

chocolate wafer crumbs, butter, chocolate sundae syrup, banana, cream, topping, pineapple, peanuts, maraschino cherries

Taken from www.myrecipes.com/recipe/banana-split-ice-cream-pie (may not work)