2-3 bananas
1/2 gallon Neapolitan ice cream
1 c. chopped nuts
1 c. chocolate chips
Graham cracker crumbs
1/2 c. butter
2 c. evaporated milk
1 tsp. vanilla
1 pt. whip cream

Cover 11"x15" pan with graham cracker crust. Reserve 1 cup crumbs. Slice bananas over crust. Slice ice cream 1/2" thick over bananas then put 1 cup nuts on. Freeze until firm. Melt 1 cup chocolate chips, 1/2 cup butter and add 2 cups powdered sugar and 1 1/2 cups evaporated milk. Cook until thick and add 1 teaspoon vanilla. Cool, then pour over rest. Freeze until firm. Whip cream until stiff, put on mixture, sprinkle rest of graham cracker crumbs on top. Store in freezer. Keeps several weeks. Serves 25.