2 or 3 bananas
1 c. chopped nuts (optional)
graham cracker crumbs
2 c. powdered sugar
1 tsp. vanilla
1/2 gal. Neapolitan ice cream
1 c. chocolate chips
1/2 c. butter
1 1/2 c. evaporated milk (12 oz.)
1 pt. Cool Whip

Cover bottom of 11 x 15-inch pan with graham cracker crumbs. Reserve 1 cup of crumbs. Slice bananas and layer over crumbs. Slice frozen ice cream in 1/2-inch slices and lay over bananas. Sprinkle nuts over ice cream and until firm. You can save some nuts to sprinkle on top also.

Melt chocolate chips and butter; add powdered sugar and evaporated milk. Cook until thick and smooth, constantly stirring. Remove from heat and add vanilla. Cool chocolate mixture and then pour over ice cream. Freeze again. Spread Cool Whip over chocolate and top with reserved crumbs. Store in freezer. Remove about 10 minutes before serving.