Hawaiian Ice Cream Pie Recipe

Ingredients

6 bananas

3 6-oz. pkgs. chocolate crumb crust

3 1/2-gal, containers strawberry

ice cream, softened

3 20-oz. cans crushed

pineapple, well drained

2 1/2 c. Hershey’s semi-sweet chocolate chips, 4,000 ct., divided

6 c. frozen non-dairy whipped topping, thawed, divided

1 1/2 c. Hershey’s Special Dark fudge topping, warmed slightly

Preparation

Method (1) For each pie, slice 2 bananas into each crust. Spoon 1/2 gallon ice cream over bananas, forming a mound.

(2) Stir together 1 can drained pineapple and 3/4 c. Hershey’s semi-sweet chocolate chips in medium bowl; spoon over ice cream layer. Cover, freeze 1 hour

(3) Top pie with 2 cups whipped topping. Cover; freeze until firm, at least 3 hours,

(4) Before serving, drizzle each slice of pie with 1 tablespoon Hershey’s Special Dark fudge topping