Carefully spread the strawberry preserves onto the bottom of the pie crust, taking care not to dislodge any of the crust or crumbs.
Cover the layer of jam with a single layer of banana slices.
In a medium bowl, whisk together instant pudding and milk, stirring until thick.
Spread half of the pudding mixture over the layer of jam and bananas.
Top the layer of pudding with a single layer of banana slices, and the strawberry slices.
Sprinkle half of the chocolate chips and drizzle half of the chocolate syrup over the strawberries.
Add 2/3 of the container of whipped topping to the remaining pudding mixture, stirring until combined.
Carefully spread it over the pie.
Top with dollops of the remaining whipped topping, and with peanuts, maraschino cherries, sprinkles, remaining mini chocolate chips and chocolate syrup, and waffle cones. Garnish as much as you please!
Freeze for 2-3 hours, or until firm, and then pie can be stored in the refrigerator. It just needs a good freeze to "set" it. Cut and serve.