FROZEN 7-LAYER BANANA SPLIT PIE

Steps:

• Prepare the chocolate sauce: Combine the chocolate chips, evaporated milk, 1 cup powdered sugar, and butter in a small saucepan. Over medium-low heat, melt the ingredients together, stirring frequently. Once melted, reduce heat to low and cook, stirring constantly, until thickened just a bit, about 5 to 7 minutes. Remove from heat and set aside to cool completely. The chocolate sauce will continue to thicken some as it cools.
• Make the 1st Layer: Scoop half of the pint of vanilla ice cream into a bowl and set it aside for a few minutes to soften (but don't let it completely melt!). Spread the softened ice cream evenly over the bottom of the graham cracker pie crust. Cover and freeze until firm.
• Make the 2nd Layer: Spread about 1/3 cup of the chocolate sauce over the vanilla ice cream; sprinkle with 1/2 cup of the chopped pecans. Cover and freeze until set.
• Make the 3rd Layer: Scoop the chocolate ice cream (you'll only use 1/2 of the pint) into a bowl and set it aside for a few minutes to soften. Spread the softened chocolate ice cream evenly over the pie. Cover and freeze until firm.
• Make the 4th Layer: Spoon about 1/3 cup of the chocolate sauce over the chocolate ice cream; top with the pineapple. Cover and freeze until set.
• Make the 5th Layer: Soften the remaining 1/2 pint of vanilla ice cream. Spread the softened ice cream evenly over the pie. Cover and freeze until firm.
• Make the 6th Layer: Spread the remaining chocolate sauce over the vanilla ice cream layer; top with the remaining 1/2 cup of chopped pecans and the chopped bananas. (Note - add the 7th layer before heading back to the freezer.)
• Make the 7th Layer: Beat the whipping cream until foamy. Gradually add the 1/4 cup powdered sugar, beating until soft peaks form. Spread the whipped cream over the pie and sprinkle with the rainbow sprinkle. Freeze. (Note - At this point, I freeze the pie uncovered for a bit until the whipped cream begins to become firm. Then, I wrap it loosely with plastic wrap and return the pie to the freezer to freeze completely.)
• When it's time to serve, let the pie stand at room temperature for about 5 minutes to soften before serving.