3 bananas
1/2 gallon vanilla ice cream
1 c. chopped peanuts
1 c. chocolate chips
Graham cracker crumbs
1/2 c. butter
2 c. powdered sugar
1 1/2 c. evaporated milk
1 tsp. vanilla
Whipped cream

Cover bottom of 9"x13" pan with a graham cracker crust. Reserve 1 cup crumbs. Slice bananas crosswise and layer over crust. Slice ice cream 1/2" thick slices and place over bananas. Sprinkle with peanuts. Freeze until firm.

Melt 1 cup chocolate chips and 1/2 cup butter; add 2 cups powdered sugar and 1 1/2 cups evaporated milk. Cook mixture until thick and smooth, stirring constantly. Remove from heat and add 1 teaspoon vanilla. Cool chocolate mixture then pour over ice cream; freeze. Spread with whipped cream and top with crumbs.