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 the heat and cool completely.  Meanwhile, melt the remaining butter; toss with cookie crumbs.  Press into a greased 13 x 9 x 2 in. pan.  Freeze for 15 min.  Arrange banana slices over crust; spread with 1 quart of ice cream.  Top with 1 cup of chocolate sauce.  Freeze for 1 hour.  Refrigerate remaining chocolate sauce.  Spread the remaining ice cream over dessert; top with pineapple, cherries and pecans. (or I put pineapple, cool whip, cherries and pecans).  Cover and freeze several hours or overnight.  Remove from the freezer 10 min. before serving.  Reheat the chocolate sauce.  Cut dessert into squares; serve with chocolate sauce and whipped topping of desired.    Yield: 12-15 servings

I think I might use more ice cream than called for. I like to use the ice cream that comes in the the square containers.  I just open it all the way and cut slices.