Crushed graham crackers
2 to 3 bananas
1/2 gal. Neopolitan ice cream
1 c. walnuts, chopped (optional)
1 jar hot fudge topping
1 tub of whipped topping

Cover bottom of 11 x 15 inch pan with crushed graham crackers. Reserve 1/2 cup for top of dessert. Slice bananas over crust. Cut ice cream 1/2 inch thick and place over bananas. Sprinkle on nuts if desired. Freeze. Pour hot fudge topping over dessert. Return to freezer until firm. Spread whipped cream on top and sprinkle with crumbs. Freeze. (Keeps up to 2 weeks in the freezer.)