50 (about 17 pounds) bananas
2 cups orange juice
3 1/4 gallons ice cream
3 1/4 quarts ice cream sauce
1/2 gallon whipped topping
2 cups (8 ounces) chopped peanuts or walnuts
28 ounces maraschino cherries

Peel and slice bananas lengthwise into quarters and place on an 18 x 26-inch sheet pan. Pour juice over bananas; cover tightly with plastic wrap; refrigerate until ready to serve.

Place 1/2 cup (2 scoops) ice cream in soup bowl. Drain 2 banana quarters and place one on each side of ice cream. Ladle 2 tablespoons sauce over ice cream. Top with 1 tablespoon whipped topping, 1 teaspoon chopped nuts and 1/2 maraschino cherry.