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1 2/3 c. graham cracker crumbs
1/2 c. butter melted (oleo)
2-4 T. sugar
3 bananas
1/2 gallon ice cream (strawberry and vanilla) Bake crust for 8 minutes at 375 degrees. Place sliced bananas on crust; top with qt of vanilla then qt. of strawberry. Drizzle hershey’s fudge sauce over all. Cover with cool whip. Oh yes, cover fudge sauce with chopped pecans before whipped topping.
For the crust, I mixed crumbs, butter and sugar and pressed into 9×13 cake pan. I doubled the recipe for two cake pans.