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Strawberry-Banana Ice Cream Pie 

  • 12 (2 inch) squares graham crackers

  • 3 TBSP butter or margarine, melted

  • 1 egg white, beaten until frothy

  • 1 pt. Vanilla ice cream, softened

  • 2 ripe bananas, mashed, 2 cups

  • 1 banana, sliced into inch thick rounds

  • 1 pt. Strawberry ice cream, softened

  • 1 pt. Strawberry halved, divided

  • 1 carton cool whip

  • 1 pt. Strawberry, halved, optional 

Preheat oven to 350 degrees. In blender process graham crackers until finely ground. In bowl stir together crumbs, butter and egg white until well combined. Press into bottom and up sides of 9-inch pie pan. Bake until crust is golden, 8-10 minutes. Cool completely, about 1 hour. Combine vanilla ice cream with mashed bananas; spread over bottom of shell. Arrange banana slices over. Freeze until slightly firm, about 30 minutes. Top with strawberry ice cream. Arrange ring of strawberry halves around edge of pie. Freeze until slightly firm. Approximately 30 minutes. If desired, transfer 1 cups whipped topping to plastic bag with corner snipped off. Pipe or mound around outside or strawberry ring. Mound remaining topping over strawberry ice cream. Arrange remaining strawberries halves. Freeze until set, about 2 hours. Let stand at room temperature 20 minutes before serving.

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