3 c. vanilla or graham cracker crumbs
1/3 c. butter, melted
6 bananas
1/2 gal. vanilla ice cream
1 c. peanuts

CHOCOLATE TOPPING:

1 c. chocolate chips
1/2 c. butter
2 c. powdered sugar
1 1/2 c. evaporated milk
1 tsp. vanilla

12 oz. Cool Whip

Combine cracker crumbs with melted butter, covering bottom of 11x15 inch pan. Reserve 1/2 cup crumbs for top of dessert. Slice bananas crosswise and layer over crust. Slice ice cream in 3/4 inch thick slices and place over bananas. Sprinkle ice cream with 1 cup peanuts. Freeze until firm.

Melt chocolate chips and butter. Add powdered sugar and evaporated milk, cooking over medium heat until thick and smooth, stirring constantly. Remove from heat and add vanilla. Cool and then pour on ice cream. Freeze until firm. Spread on whipped cream and top with reserved crumbs. Keeps several weeks in freezer in covered container.