Instructions

1. Place vanilla ice cream in refrigerator about 40 minutes to soften slightly.
2. Meanwhile, finely chop 1/2 cup walnuts (reserve remaining 1/4 cup walnuts for garnish).
3. In 9- by 3-inch springform pan, mix chopped walnuts, graham cracker crumbs, 3 tablespoons butter or margarine, and 2 tablespoons sugar.
4. With fingers, press mixture onto bottom of pan.
5. Evenly spread vanilla ice cream on top of crust; freeze until firm, about 45 minutes.
6. While waiting for vanilla ice cream to harden, prepare fudge sauce: In 2-quart saucepan over medium heat, cook cocoa, 3/4 cup sugar, 1/2 cup heavy cream, and 4 tablespoons butter or margarine (1/2 stick), stirring constantly, until mixture is smooth and boils.
7. Remove saucepan from heat; stir in vanilla extract.
8. Cool fudge sauce to room temperature.
9. Split 3 bananas lengthwise in half.
10. Remove springform pan from freezer.
11. Pour fudge sauce over vanilla ice cream; top with split bananas.
12. Return cake to freezer; freeze 1 hour or until fudge sauce is firm.
13. Place chocolate ice cream in refrigerator to soften slightly.
14. Spread chocolate ice cream over fudge and bananas.
15. Return cake to freezer; freeze about 20 minutes to harden slightly.
16. Place strawberry ice cream in medium-sized bowl; let stand at room temperature, stirring occasionally, until of smooth spreading consistency but not melted.
17. Spread strawberry ice cream over chocolate ice cream.
18. Cover cake; return to freezer and freeze until firm, about 3 hours.