Line a 9 x 5-inch loaf pan with parchment paper, leaving overhang on both long sides. Crush the chocolate sandwich cookies into fine crumbs and mix them with the melted vegan butter.
Press the cookie mixture firmly into the bottom of the pan. Freeze the crust for 15 minutes.
Spread the softened strawberry ice cream evenly over the crust. Freeze for 30 minutes until the surface is firm.
Mash the bananas with the lemon juice, then stir in the thoroughly drained pineapple. Spread this fruit mixture over the strawberry ice cream and drizzle with the hot fudge sauce.
Spread the softened vanilla ice cream over the fruit and fudge layer. Cover and freeze for at least 8 hours until solid.
Lift the cake from the pan and spread the dairy-free whipped topping over the top. Sprinkle with roasted peanuts and add the maraschino cherries.
Let the cake soften for 10 minutes at room temperature before cutting it into slices and serving.
