Graham cracker crust
2-3 bananas
1/2 gallon Neapolitan ice cream
1 c. chocolate chips
1/2 c. butter
2 c. powdered sugar
1 1/2 c. evaporated milk
1 tsp. vanilla
Cool Whip

Cover bottom of an 11"x15" pan with crushed graham cracker crust (save enough to have 1 cup for topping). Slice 2 or 3 bananas crosswise and layer over crust. Slice 1/2 gallon Neapolitan ice cream in 1/2" thick squares and place over bananas. Freeze until firm.

Meanwhile, 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 until firm. Spread Cool Whip over top and sprinkle with 1 cup reserved graham cracker crumbs. Store in freezer. Remove about 10 minutes before serving.