In a large bowl combine the waffle cone crumbs, sugar, salt and butter. Press evenly into a 9-inch pie dish. Chill for 1 hour.
Let ice cream sit at room temperature for about 10 minutes to soften.
Line the bottom of the prepared pie crust with sliced bananas. Scoop the ice cream over the top, alternating flavors. Use a spatula to even out the top. Freeze for 1 hour.
Pour chocolate fudge sauce over the top of the pie and freeze for another 15 minutes until firm.
Top with whipped cream, nuts, sprinkles and maraschino cherries. Use a hot knife to slice pie, wiping it clean between each cut.