Graham cracker crumbs
3 bananas
1/2 gallon Neapolitan ice cream
1 c. chopped walnuts
1 c. chocolate chips
1/2 c. butter
2 c. powdered sugar
1 1/2 c. evaporated milk
1 tsp. vanilla
1 pt. cream, whipped

Cover 11 x 15 pan with graham cracker crumbs. Slice 3 bananas crosswise and place over crumbs. Slice 1/2 gallon Neapolitan ice cream into 1/2 inch thick slices and place over bananas. Sprinkle 1 cup chopped walnuts over mixture and freeze. Mix 1 cup chocolate chips and 1/2 cup butter. Add 2 cups powdered sugar and 1 1/2 cups evaporated milk and cook until thick, stirring constantly. Remove from heat and add 1 teaspoon vanilla. Cool. Pour over ice cream and freeze again. Layer with 1 pint cream (whipped) and top with graham cracker crumbs. Can store in freezer up to 6 weeks.