Fudgy Brownie Crunch Banana Ice Cream Pie

Preheat oven according to the brownie mix instructions. Grease or spray a 9-inch springform pan and set aside (if your pan is prone to leaking, wrap tin foil tightly around the bottom half of the pan).

Prepare brownie batter as directed on box; spread into the prepared pan. Bake brownie for 20-25 minutes or until a knife comes out clean.

While brownie is baking, prepare Chocolate Pie Crunch (instructions below).

When brownie is done, remove it from the oven and allow it to cool for several minutes. Then gently spread hot fudge over the brownie while it is still warm. Sprinkle with 1 1/2 cups of the Chocolate Pie Crunch.

When brownie has completely cooled, spread Cool Whip over the top. Cover pan with a sheet of foil and freeze for 30 minutes or until Cool Whip layer is firm.

Once Cool Whip layer is firm, make the banana “ice cream’. To do this, place frozen bananas in a food processor and run on high for a few minutes until mixture is thick and creamy. Spread “banana ice cream” over the Cool Whip layer. Cover pan with foil and place it back in the freezer for 2 hours or until banana ice cream is firm.

For the chocolate pie crunch:

Line a baking sheet with a sheet of wax paper and set aside.

Crush chocolate wafers into small pieces and place them in a large bowl.

Heat chocolate and oil in a small saucepan over low-medium heat, stirring constantly until mixture is melted and smooth.

Pour the melted chocolate over the crushed wafers immediately and stir until all of the cookie pieces are coated. Spread mixture out onto the prepared baking sheet and freeze for 10 minutes or until firm.

Break into pea-sized pieces and store in a Ziplock bag in the freezer until ready for use. Extra can be stored in a Ziplock bag in the freezer up to one month.