• Line the bottom of a 9 inch springform pan with parchment paper.
• Cut the parchment paper in a found shape to fit the bottom.
• Set ice cream on the counter to soften.

Crust:

• Add broken pieces of the waffle cone in a food processor.
• Add in brown sugar.
• Pulse until the waffle cone pieces and brown sugar form a small crumb.
• Add the melted butter with the mixture.
• Pulse until the melted butter has incorporated with the brown sugar, waffle cone mixture.
• Add the crust ingredients into the prepared pan.
• Use your hands to press the mixture onto the bottom of the pan and up the sides of the pan about 2 inches high.
• Put in the freezer for 20 minutes.
• Take out of the freezer and place the slices of banana on top of the crust.
• Work from the outer circle towards the center.
• Add scoops of ice cream on top of the sliced bananas.
• With an offset spatula even out the top of the ice cream.
• Place a layer of plastic wrap on top of the ice cream layer.
• Return to the freezer for 5-6 hours.
• Remove from the freezer to garnish.
• Scoop the cool whip in a piping bag with a large tip.
• Add dollops of the cool whip on the pie.
• Drizzle hot fudge syrup.
• Sprinkle nut mix topping.
• Add sprinkles.