Line the bottom of a 9-inch springform pan with parchment paper.
Mix graham cracker crumbs, sugar, and melted butter until evenly combined. Press firmly into the bottom of the pan and freeze for 15 minutes.
Let the banana ice cream soften until it is easy to spread but not melted
Spread half of the softened ice cream evenly over the chilled crust.
Add the sliced bananas and strawberries in an even layer
Sprinkle with mini marshmallows and chocolate chips. Drizzle with chocolate sauce and small spoonfuls of marshmallow topping
Spread the remaining banana ice cream over the filling and smooth the surface
Cover tightly and freeze for at least 6 hours, preferably overnight.
Remove the cake from the freezer and carefully release the springform pan.
Top with whipped cream, crushed graham crackers, chocolate chips, nuts, chocolate sauce, marshmallow topping, and cherries
Let the cake rest for 5 to 10 minutes before slicing
For clean slices, use a sharp knife warmed under hot water and dried thoroughly before cutting
