3 c. graham cracker crumbs
2/3 c. butter, melted
6 tbsp. sugar

Mix this all together and put in 11 x 15 inch pan. Reserve 1 cup for topping. Slice three bananas over crumb crust. Then add slices of 1/2 gallon Neapolitan ice cream. (Slice about 1/2 inch thick.) Add 1 cup nuts, then freeze until firm. 1/2 c. butter 2 c. powdered sugar 1 1/2 c. evaporated milk

Melt chocolate chips and butter in saucepan over low heat. Add powdered sugar and evaporated milk. Cook over low heat, stir constantly until thick and smooth. Remove from heat and add 1 teaspoon vanilla. Cool. Then pour over ice cream layer and put back in freezer. Whip 1 pint whipping cream or Cool Whip. Spread over chocolate layer, sprinkle reserved crumbs over top. Put back in freezer until ready to serve.