4 bananas
1/2 gal. Neopolitan ice cream
1 c. chopped walnuts or pecans
1 c. chocolate chips
3 c. graham cracker crumbs
1/2 c. butter
2 c. powdered sugar
1 1/2 c. evaporated milk
1 tsp. vanilla
1 pt. whipping cream
1/2 c. sugar

Cover bottom of 11 x 15 inch pan with crumbs (save a few for top). Slice bananas and lay over crust. Slice ice cream 1/2 inch thick and place over bananas. Sprinkle nuts on ice cream. Freeze until firm.

Melt chips and butter. Add sugar and milk. Cook and stir until thick and smooth. Remove from heat and add vanilla. Cool chocolate mixture, pour over ice cream and freeze until firm.

Whip cream, adding sugar gradually. Whip until stiff, spread over chocolate layer and top with reserved crumbs. Store tightly covered in freezer. Remove 10 minutes before serving. Will keep several days.