1 c. chocolate chips
1/2 c. butter
2 c. powdered sugar
1 lg. can evaporated milk
2 1/2 c. graham crackers
4 bananas
1/2 gallon vanilla ice cream
3/4 c. chopped nuts
2 c. Cool Whip

Cook chocolate chips, butter, powdered sugar and canned milk over low heat until thick. Set aside to cool. Cover bottom of 11"x15" pan with 2 cups cracker crumbs. Slice bananas over crumbs, slice ice cream 1/2" to 3/4" thick over bananas. Sprinkle with nuts and freeze. When chocolate sauce is cool, spread over ice cream and freeze again. When frozen, spread Cool Whip over chocolate layer and sprinkle with 1/2 cup graham cracker crumbs. Set out 15 minutes before serving. This makes a large, very rich, dessert.

Barnstompin' "Rebels"