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Banana Split Supreme

3/4 cup butter, divided use

2 cups powdered sugar

1 cup evaporated milk

3/4 cup semisweet chocolate chips

24 cream-filled chocolate sandwich cookies, crushed

3 to 4 medium firm bananas, cut into 1/2-inch slices

2 quarts vanilla ice cream, softened, divided use

1 (20-ounce) can crushed pineapple, drained

1 (10-ounce) jar maraschino cherries, drained and halved

3/4 cup chopped dry-roasted peanuts, chopped

Sweetened whipped cream for accompaniment

1. In a saucepan, combine 1/2 cup butter, sugar, milk and chocolate chips. Bring to a boil over medium heat; boil and stir for 8 minutes. Remove from heat and cool completely.
2. Meanwhile, melt the remaining butter; toss with cookie crumbs. Press into a greased 13 x 9 x 2-inch dish. Freeze for 15 minutes.
3. Arrange banana slices over crust; spread with 1 quart ice cream. Top with 1 cup of chocolate sauce. Freeze for 1 hour. Refrigerate remaining chocolate sauce.
4. Spread the remaining ice cream over dessert; top with pineapple, cherries and peanuts. Cover and freeze several hours or overnight. Remove from the freezer 10 minutes before serving. Reheat the chocolate sauce. Cut dessert into squares; serve with chocolate sauce and a dollop of sweetened whipped cream, if desired.

Makes 12 to 15 servings.