2 or 3 bananas
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. Cool Whip
1/2 gal. Neapolitan ice cream
graham cracker crumbs

Cover bottom of 11 x 15 pan with graham cracker crumbs. Reserve 1 cup crumbs. Slice bananas crosswise and layer over crumb crust. Slice ice cream in 1/2-inch thick slices and place over bananas. Sprinkle ice cream with walnuts. Freeze until firm. Melt chocolate chips and butter; add powdered sugar and evaporated milk. Cook mixture until thick and smooth, stirring constantly. Remove from heat and add vanilla. Cool chocolate mixture, then pour over ice cream and freeze until firm. Spread Cool Whip over chocolate layer and top with reserved crumbs. Store in freezer. Remove 10 minute before serving. This will keep for several weeks.

Serves 25.