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
whipped topping
chopped peanuts and pecans
caramel sauce
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).
To serve:
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.
Enjoy!
This is a beautiful pie! I am allergic to chocolate so will leave off the fudge sauce on my piece but have it available to others…unless I decide to keep it in the freezer just for myself! LOL Thanks for sharing the recipe.