Banana Split Ice Cream Cake

This is one of Sean's favorite deserts. I love it because it is easy to prepare, serves a lot of people and keeps in the freezer for up to three months!!

Prep Time: 10 minutes
Bake Time: 10 minutes
Serves: 16-24 (depending on your generosity)
Cost: approx $6.00

Ingredients:

Graham Crackers ($.50)
1/2 stick of butter melted ($.25)
4 bananas sliced thinly-fresh or frozen ($.50)
1 quart strawberry ice cream softened($2.00)
1/2 jar of hot fudge topping ($.75)
1 small tub whipped cream topping ($1.00)
pecans ($.50)

Crush graham crackers until equal to 4 cups. Mix with melted butter and press into bottom of a 9 x 13 pan. Bake at 325 for 10 minutes or until crust is set. Let cool.

Place layer of bananas over crust. Pour on warmed hot fudge topping. Spread an ice cream layer evenly over the hot fudge. Top with a layer of whipped cream. Sprinkle with pecans.

Cover and freeze for 3 hours before serving. Refreeze any unused portion and store for up to 3 months.