Prepare Basic Eclair dough.
Spoon dough into pastry bag with a 3/4-inch round tube opening.
Squeeze the dough onto a greased baking sheet in six strips, 5 1/2x1 3/4 inches each.
Bake and cool.
Fill each eclair with a sliced banana and a small scoop each of Strawberry-Macaroon Ice Cream, Sherry-Vanilla Ice Cream, and Chocolate-Almond Ice Cream.
Ladle strawberry, caramel, and pineapple ice cream toppings over.
Garnish with chopped nuts.
Cover with top of eclair, if desired.
Makes 6 servings.
Strawberry-Macaroon Ice Cream: In chilled bowl quickly soften 1 pint strawberry ice cream; stir in 1/2 cup crumbled soft coconut macaroons and return to freezer immediately.
Sherry-Vanilla Ice Cream: In chilled bowl quickly soften 1 pint vanilla ice cream; stir in 1 tablespoon cream sherry.
Return mixture to freezer immediately.
Chocolate-Almond Ice Cream: In chilled bowl quickly soften 1 pint chocolate ice cream; stir in 1/4 cup sliced, toasted almonds.