Strawberry Banana Pie

Strawberry Banana Pie 1 package (5-1/4 ounces) ice cream sugar cones, crushed 1/4 cup ground pecans 1/3 cup butter, melted 2 cups vanilla ice cream, softened 2 medium ripe bananas, mashed 2 large firm bananas, cut into 1/4-inch slices 2 cups strawberry ice cream, softened 1 pint fresh strawberries 1 carton (8 ounces) frozen whipped topping, thawed In a large bowl, combine the crushed ice cream cones, pecans and butter. Press onto the bottom and up the sides of a greased 10-in. pie plate. Refrigerate for at least 30 minutes. In another large bowl, combine vanilla ice cream and mashed bananas. Spread over the crust; cover and freeze for 30 minutes. Arrange sliced bananas over ice cream; cover and freeze for 30 minutes. Top with strawberry ice cream; cover and freeze for about 45 minutes. Hull and halve strawberries; place around edge of pie. Mound or pipe whipped topping in center of pie. Cover and freeze for up to 1 month. Remove from the freezer about 30 minutes before serving