2 to 3 bananas
1/2 gal. 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. whipping cream
Graham cracker crust

Cover 11 x 15 inch pan with graham cracker crust as for pie shell. Reserve some for garnish. Slice bananas over crust. Slice ice cream into 1/2 inch thick slices and place over bananas. Sprinkle ice cream with nuts and freeze. Melt 1 cup chocolate chips and 1/2 cup butter. Add 2 cups powdered sugar and 1 1/2 cups evaporated milk. Cook until thick, stir constantly. Cool.

Pour over ice cream. Freeze until firm. Whip cream. Add a little sugar. Spread over chocolate layer and top with crumbs. Store in freezer. Remove 10 minutes before serving.