2-3 bananas
1 c. nuts, chopped
2 c. graham cracker crumbs
2 c. powdered sugar
1 tsp. vanilla
1/2 gallon Neapolitan, checkerboard, or favorite ice cream (use a rectangle container)
1 c. chocolate chips
1/2 c. butter
1 1/2 c. evaporated milk
1 pt. whipping cream, whipped

Cover bottom of 9 x 13 inch pan with 1 cup of graham cracker crumbs (reserve 1 cup for topping). Slice bananas into "wagon wheels" and layer over crust. Slice ice cream into 1/2 inch slices and place over bananas. Sprinkle with the nuts; freeze until firm. In saucepan, melt 1 cup chocolate chips, butter, powdered sugar, and evaporated milk. Cook until thick and smooth. Remove from heat and add vanilla. Cool mixture, then pour over ice cream; freeze until firm. Whip whipping cream until stiff. Spread over ice cream and chocolate mix. Top with remaining crumbs. Store in freezer. Remove 10 minutes before serving.