1 c. flour
1/2 c. chopped pecans
1/4 c. brown sugar
1/2 c. melted butter
3 or 4 sliced ripe bananas
1 half gallon Neapolitan ice cream
1 c. chocolate chips
1/2 c. butter
2 c. powdered sugar
1 tbsp. vanilla
1 c. chopped pecans
1/4 to 1/2 c. milk
Lg. container Cool Whip

Mix flour, pecans, brown sugar, butter and mix until crumbly. Spread on cookie sheet and bake in 350 degree oven for 15 minutes stirring occasionally. Reserve 3/4 cup for topping. Place remainder in 9 x 13 inch pan.

Place sliced lengthwise bananas on top of crumb mixture. Slice thin Neapolitan ice cream, make solid layer on top of bananas. Freeze firmly. Over low flame, melt chocolate chips, butter, add powdered sugar, vanilla and pecans and milk. If too thick, add little more milk.

Freeze again. Then cover with Cool Whip and sprinkle remainder of crumbs on top. Keep frozen until ready to serve. Serves 18 to 20.