Preheat the oven to 350°F (175°C).

In a medium bowl, combine the crushed sugar cones, 1 tablespoon granulated sugar, and the melted butter. Press this mixture firmly into the bottom and sides of a 9 1/2 inch deep-dish pie plate to form an even crust.

In a large bowl, stir together the brownie mix, 1/4 cup canola oil, 1/4 cup water, and 1 large egg until just combined. Pour the batter into the prepared crust and bake for 35 to 37 minutes, until the brownie is set but still tender in the center.

While the brownie layer bakes, beat together the softened cream cheese and 1/4 cup granulated sugar until smooth and creamy. Add 2 tablespoons flour, 1 teaspoon vanilla extract, 1 large egg, and 1/2 cup mashed banana, and beat until fully incorporated into a silky filling.

Remove the brownie from the oven and carefully spread the cream cheese and banana mixture over the warm brownie. Return the pie to the oven and bake for an additional 25 minutes.

Transfer the pie to a wire rack and allow to cool for 1 to 2 hours. Then refrigerate for 3 to 4 hours, or overnight, to let the filling set and flavors meld.

Before serving, arrange the strawberry halves over the chilled pie. Add dollops of Cool Whip, using a piping bag for delicate peaks.

Sprinkle with chopped nuts and sprinkles, and place maraschino cherries on top.

Warm the hot fudge ice cream topping in a microwave-safe bowl for about 10 seconds to loosen it, then drizzle it over the strawberries and whipped peaks right before serving.