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1
In small saucepan, combine powdered sugar, chocolate chips, margarine and evaporated milk; mix well. Bring to a boil over medium-high heat. Boil 6 minutes, stirring constantly. Remove from heat. Cool about 30 minutes or until completely cooled.
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2
Meanwhile, place ice cream in refrigerator for 30 minutes to soften.
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3
Spoon half of the ice cream in bottom of crumb crust. Top with about 2/3 of chocolate sauce. Arrange banana slices over sauce. Spoon remaining half of ice cream over banana. Top with remaining chocolate sauce. Freeze at least 2 hours or until firm.
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4
Just before serving, arrange strawberries on pie. Top pie with pineapple and if desired, whipped topping.
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