Banana Split Ice Cream Cake

Banana Split Ice Cream Cake
1 pkg. (36 count) regular Oreo's
4 tbsp. butter
3 bananas
4 cups strawberry ice cream
1 jar strawberry sundae topping
4 cups chocolate ice cream
1 jar hot fudge sundae topping
4 cups vanilla ice cream
1/2 jar pineapple sundae topping
1 cup pecans
whipped cream
maraschino cherries

This recipe has very easy steps and assembly, but it does require time.  The ice cream needs to soften and each layer needs to freeze or become really cold before the next layer is added.

Remove the strawberry ice cream from freezer to soften for 1-2 hours. 
Line a springform pan with parchment paper.
In a food processor add the Oreos, pulse until crumbly. (Large crumbs.)
Melt the butter and add to the Oreo crumbs.  Pulse until mixed.
Press the cookies/butter mix into the springform pan.
Slice the bananas about 1/2 inch thick and place on top of the cookie crust.
Remove the chocolate ice cream from the freezer to thaw and soften.
Place the pan in the freezer for about 20 minutes.
Pour the strawberry ice cream on top and spread into a 1 inch thick layer.
Place back into the freezer for 1 hour.
Remove the vanilla ice cream from the freezer to thaw and soften.
Pour the strawberry topping on top of the strawberry ice cream and spread.
Place back in the freezer for 1/2- 1 hour, until really cold.
(This topping won't freeze completely.)
Pour the chocolate ice cream on next and spread into 1 inch thick layer.
Place back into the freezer for 1 hour.
Microwave the hot fudge topping for about 1 minute.  Stir it, pour and spread.
Place back into the freezer for 1/2-1 hour, until really cold.
(The fudge doesn't freeze either.)
Pour the vanilla ice cream on next and spread into 1 inch thick layer.
Place back into the freezer for 1 hour.
Spoon the whipped cream into a piping bag with a closed star tip.
Pipe 2 inch tall whipped cream stars all around the edge of the cake.
Place a maraschino cherry on top of each star.
Place back into the freezer for 1 hour.
Pour the pineapple topping on top of the vanilla ice cream and spread.
Roughly chop the pecans and sprinkle on top of the pineapple topping.
Place back in the freezer for 1/2 hour or until ready to serve.

This cake can be made ahead several days!  It is SO good!!  :)