Banana Split Brownie Pie


4 oz. German sweet chocolate, chopped
½ c. butter, cubed
3 eggs
1 c. sugar
½ t. vanilla extract
½ c. flour
1 1/3 c. vanilla ice cream
1 2/3 c. chocolate ice cream
1 2/3 c. strawberry ice cream
2 medium firm bananas, sliced
1 c. fresh strawberries, sliced
1/2 to ¾ c. hot fudge ice cream topping, warmed
½ to ¾ c. strawberry ice cream topping
¼ to ½ c. toffee bits or almond brickle chips
Whipping cream and sliced almonds for topping

Melt chocolate and butter; stir until smooth. Cool. Beat eggs, sugar, vanilla and cooled chocolate mixture. Add flour; mix well. Spread in grease 9-inch springform pan. Bake at 350* F. for 30 to 35 minutes or until tests done. Cool. Cover and freeze until firm. Using 1/3 c. for each scoop, place four scoops of vanilla ice cream, five scoops chocolate ice cream and five scoops strawberry ice cream on wax paper lined baking sheet. Freeze until firm. Place vanilla scoops in center or brownie crust; alternate scoops of chocolate and strawberry around edge. Cover and freeze until firm. Just before serving, remove sides of pan. Arrange bananas and strawberries over ice cream. Drizzle with hot fudge and strawberry toppings. Sprinkle with toffee bits.