Step 1: Prepare the Crust

1. In a medium bowl, mix 20 finely crushed chocolate wafer cookies (about 1 ½ cups crumbs) with ¼ cup melted butter until well-combined and crumbly.

2. Press the mixture evenly into the bottom and slightly up the sides of a 9-inch pie plate, using a spoon or flat-bottomed glass to compact it.

3. Place the crust in the freezer for 10 minutes to set while preparing the filling.

4. Tip: Crush cookies in a food processor or in a sealed bag with a rolling pin for fine crumbs, and press firmly for a sturdy crust.

Step 2: Layer the Bananas

1. Slice 2 bananas into thin rounds (about ¼-inch thick).

2. Arrange the banana slices in an even layer over the bottom of the chilled crust.

3. Tip: Use ripe but firm bananas to avoid mushiness, and overlap slices slightly for full coverage.

Step 3: Add the Ice Cream

1. Soften 1 quart strawberry ice cream by letting it sit at room temperature for 10–15 minutes or microwaving in short bursts until spreadable but not melted.

2. Spread the softened ice cream in an even layer over the bananas, smoothing with a spatula.

3. Tip: Work quickly to prevent the ice cream from melting, and smooth the surface for a neat appearance.

Step 4: Add the Pineapple

1. Drain 1 (20-ounce) can crushed pineapple thoroughly, pressing out excess liquid with a spoon.

2. Spread the drained pineapple evenly over the ice cream layer.

3. Tip: Ensure the pineapple is well-drained to avoid a soggy pie, and spread it evenly for balanced flavor.

Step 5: Whip the Cream

1. In a chilled glass or metal bowl, beat 1 cup heavy whipping cream with an electric mixer on medium-high speed until stiff peaks form, about 2–3 minutes.

2. Spread the whipped cream over the pineapple layer, creating a smooth or decorative top with a spatula.

3. Tip: Chill the bowl and beaters for faster whipping, and add 1 tablespoon powdered sugar if you prefer a sweeter topping.

Step 6: Garnish and Freeze

1. Sprinkle ¼ cup chopped walnuts evenly over the whipped cream.

2. Place the pie in the freezer for at least 4 hours, or until firm.

3. Tip: Cover loosely with plastic wrap after the first hour to prevent freezer burn, and ensure the freezer is at 0°F (-18°C) or colder.

Step 7: Serve

1. Remove the pie from the freezer and let sit for 5 minutes to soften slightly for easier slicing.

2. Garnish with ¼ cup maraschino cherries (optional), placing one per slice or scattering over the top.

3. Slice into 8 equal portions and serve immediately.

4. Tip: Use a sharp knife dipped in hot water and wiped dry for clean slices, and serve frozen for the best texture.