Instructions: In small bowl, blend together chocolate crumbs, sugar and butter. Press evenly onto bottom and side of well-greased 9 inch pie plate. Bake in center of 375 oven for about 8 minutes or until firm. Let cool on rack.

FILLING: In large bowl, whip cream with sugar and cocoa powder. Fold in mashed bananas, almonds and cherries. Spoon filling into cooled pie shell, spreading evenly. Cover and freeze pie for about 4 hours or until firm. (Make ahead: Freeze up to 2 days.)

GARNISH: Let pie stand in refrigerator for about 20 minutes or until softened slightly; cut into wedges.

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