1 1/2 pints vanilla ice cream
3 tablespoons sweetened condensed milk
1 1/2 cups sliced strawberries, divided
2 bananas sliced, divided
1 can crushed pineapple, small
chopped peanuts and pecans
hot fudge sauce
To make the crust:
Preheat the oven to 350 degrees.
Combine the graham crackers, pecans, and sugar in a food processor and process until well blended and fine. Add the melted butter and combine well.
Place your graham cracker mixture into a prepared pie crust and cook for 10 minutes at 350 degrees.
Remove from the oven and allow to cool completely.
To make the pie:
In a large bowl, combine the ice cream, sweetened condensed milk, 1 cup strawberries, 1 banana, and pineapples. Mix well. Pour into the cooled pie crust and freeze overnight (at least 6-8 hours).
Once the pie is frozen, remove from the freezer and top with the remaining bananas and strawberries. Add whipped topping and nuts. Garnish with caramel and hot fudge sauces.