Banana Split Ice Cream Torte

For crust: In a food processor, combine broken cones and sugar; process until fine crumbs form. Add melted butter; process until combined. Press crumb mixture evenly onto bottom and 1 1/2 inches up sides of a 9-inch spring-form pan. Set aside.

For filling: In a chilled bowl, stir chocolate ice cream until slightly softened but not melted. Stir in banana. Spoon ice cream mixture into pan, spreading evenly. Freeze, covered, about 3 hours or until firm.

In a chilled bowl, stir strawberry ice cream until slightly softened but not melted. Stir in pineapple. Spoon ice cream mixture over chocolate layer, spreading evenly. Freeze, covered, for 4 to 24 hours.

To serve, remove sides of pan; let torte stand at room temperature for 10 to 15 minutes before cutting. Garnish with hot fudge topping, whipped cream, nuts and cherries. Serve immediately.