2-3 bananas
1/2 gal. Neopolitan ice cream
1 c. chopped nuts
1 c. chocolate chips
Vanilla wafers for crumbs (1 box)
1 pt. whipping cream
1/2 c. butter
2 c. powdered sugar
1 tsp. vanilla
1 1/2 c. evaporated milk

Cover bottom of 11 x 15 inch pan with wafer crumbs. Reserve 1 cup crumbs for top. Slice ice cream in 1/2 inch thick slices and place on bananas. Sprinkle ice cream with chopped nuts. Freeze until firm.

Melt chocolate chips and butter. Then add 2 cups powdered sugar and 1 1/2 cups evaporated milk. Cook mixture until thick and smooth, stirring constantly. Remove from heat and add vanilla. Cool and pour over ice cream. Freeze until firm.

Whip cream until stiff. Spread over chocolate layer and top with reserved crumbs. Store in freezer. Remove shortly before serving. Will keep for several weeks. Makes about 25 servings.