1/3 cup sugar
1 tablespoon cornstarch
1 cup cold water
2 tablespoons butter
1 cup shredded coconut
8 3/4 ounces crushed pineapple
1/4 cup chopped pecans
2 pints strawberry ice cream
1 pint vanilla ice cream
4 bananas
6 maraschino cherries
whipped screen in aerosol can

Make sauce ahead time by mixing in a 1 quart saucepan the sugar and cornstarch. gradually add cold water. Cook over medium heat, stirring constantly until mixture boils and thickened slightly. Add butter and stir until butter melts. Add coconut, the undrained pineapple and pecans. Place in a refrigerator and chill.

Place two scoops strawberry and one scoop of vanilla ice cream in each banana split dish. Peel bananas. Cut each banana in half crosswise, then cut each in half lengthwise. Put 3 pieces of banana in each dish between the scoops of ice cream. Spoon the syrupy sauce over the top. Garnish with swizzles of whipped cream. Top with a maraschino cherry. Makes 6 servings.