1. Prepare the Creamy Filling Mixture:

• Ensure your frozen whipped topping is fully thawed but still cool.
• In a large mixing bowl, combine one 8-ounce tub of the thawed whipped topping, the well-drained crushed pineapple, the 1 cup of quartered maraschino cherries, and most of the chopped walnuts (reserve a small handful, about 1/4 cup, for the final garnish).
• Gently fold these ingredients together with a rubber spatula until everything is evenly combined. Set aside.

2. Assemble the First Layer:

• Arrange a single layer of unwrapped vanilla ice cream sandwiches flat on the bottom of a 9×13 inch baking dish. Place them flush against each other, side by side.
• You will likely need to cut one or two ice cream sandwiches in half with a sharp knife to fill any gaps and create an even layer covering the entire bottom of the dish.

3. Add Filling and Banana Layer:

• Pour the prepared whipped topping/pineapple/cherry/walnut mixture evenly over the first layer of ice cream sandwiches.
• Use a rubber spatula to spread the mixture gently into an even layer, reaching the edges of the dish.
• Slice about 2 of the fresh bananas. Arrange the banana slices in a single layer completely covering the creamy filling mixture.

4. Assemble the Second Layer and Top Coat:

• Place a second layer of ice cream sandwiches directly on top of the banana slices, repeating the same layout as the first layer (cutting pieces to fit as needed).
• Spread the second (remaining) 8-ounce tub of thawed whipped topping evenly over this top layer of ice cream sandwiches. Use a rubber spatula to smooth the top completely, covering all the sandwiches.

5. Add Final Garnishes:

• Decorate the top of the cake immediately (before freezing completely firms the topping).
• Slice the remaining 1 banana. Arrange the banana slices decoratively over the whipped topping.
• Sprinkle the reserved handful of chopped walnuts over the top.
• Arrange the reserved halved maraschino cherries decoratively.
• Drizzle generously with chocolate sauce.

6. Freeze Thoroughly:

• Cover the baking dish tightly with plastic wrap or a lid.
• Place the assembled ice cream sandwich cake in the freezer. Freeze for at least 6 hours, or preferably overnight, until completely firm and set.

7. Serve:

• When ready to serve, remove the cake from the freezer. You may need to let it sit at room temperature for 5-10 minutes to soften just slightly for easier cutting.
• Use a large, sharp knife or a sturdy metal spatula to cut the cake into squares or slices. Dip the knife in hot water and wipe clean between cuts for the neatest slices.
• Serve immediately. Garnish individual slices with additional whipped topping and your other favorite banana split toppings (like sprinkles or more sauce!) if desired.