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1 3/4 c. graham cracker crumbs
1/3 c. butter, melted
1 1/4 c. sugar
2-3 bananas
1/2 gal. Neopolitan ice cream
1 c. walnuts
1 c. chocolate chips
1/2 c. butter
2 c. powdered sugar
1 1/2 c. evaporated milk
1 tsp. vanilla
8 oz. Cool Whip

Mix together graham cracker crumbs, 1/3 cup melted butter and sugar to make crust. Cover bottom of 9 x 13 inch pan with crust (not too thick). Slice 2-3 bananas over crust. Slice 1/2 gallon ice cream into 1/2 inch slices and put over bananas. Pour 1/2 cup walnuts over ice cream. Freeze until firm.

Melt chocolate chips and 1/2 cup butter. Add powdered sugar and evaporated milk. Cook until thick, about 8 minutes (rolling boil), stir constantly. Remove from heat and add vanilla. Cool chocolate mixture, then pour over ice cream. Freeze. Top with Cool Whip. Freeze firmly and cut and let remain at room temperature 10 minutes before serving.

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