Crust:

1 c. butter
2 1/2 c. flour
1/2 c. brown sugar

Mix. Put in two 9 x 13 pans.

Bake at 375°F for 15 minutes. Stir occasionally, press in pans, cool.

Topping:

1/2 or 3/4 gal. Neapolitan ice cream
1 c. chopped nuts
1 c. chocolate chips
1/2 c. butter
1 1/2 c. evaporated milk
2 c. powdered sugar
1 tsp. vanilla
whipping cream or 3 packages Dream Whip

Slice bananas on crust. Slice ice cream (1/2 inch thick slices, or more) on bananas. Sprinkle with nuts; freeze.

Melt chocolate chips and butter in evaporated milk. Stir in powdered sugar and cook until thick and smooth, stirring constantly. Remove from heat and add vanilla. Cool mixture and pour over ice cream; freeze.

Whip cream and pour over the chocolate mixture. Store in freezer. Remove 10 minutes before serving. This keeps several weeks. Approximately 25 servings.