Banana Split Supreme

3/4 cup butter or margarine, divided
2 cups confectioners’ sugar
1 cup evaporated milk
3/4 cup semisweet chocolate chips
24 cream-filled chocolate sandwich cookies, crushed.
3–4 medium firm bananas, cut into
1/2-inch slices
2 quarts vanilla ice cream, softened, divided
1 can (20 ounces) crushed pineapple, drained
1 jar (10 ounces) maraschino cherries, drained and halved
3/4 cup chopped pecans
Whipped topping, optional

In a saucepan, combine 1⁄2 cup of butter, sugar, milk and chocolate chips. Bring to boil over medium heat; boil 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 13-by-9-by-2 inch pan. Freeze for 15 minutes.

Arrange banana slices over crust; spread with 1 quart of ice cream. Top with 1 cup of 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 for several hours or overnight. Remove from freezer 10 minutes before serving. Reheat the chocolate sauce. Cut dessert into squares; serve with chocolate sauce and whipped topping if desired.

Yield: 12–15 servings.