2 or 3 bananas
1 c. walnuts, chopped
Graham cracker crust
2 c. powdered sugar
1 tsp. vanilla
1/2 gallon Neapolitan ice cream
1 c. chocolate chips
1/2 c. butter
1 1/2 c. evaporated milk
1 pt. whipping cream

Cover bottom of 11x15 inch pan with graham cracker crust, reserving 1 cup crumbs. Slice bananas crosswise and lay over crust. Slice ice cream crosswise (should be 6 large pieces of ice cream with 3 flavors in each slice), in 1/2 inch thick slices and place over bananas. Sprinkle 1 cup nuts over ice cream. Freeze until firm.

Melt 1 cup chocolate chips with 1/2 cup butter. Add 2 cups powdered sugar and 1 1/2 cups evaporated milk. Cook the mixture until thick and smooth, stirring constantly. Remove from heat and add 1 teaspoon vanilla. Cool chocolate mixture and pour over other layer. Freeze until firm. Whip cream until stiff. Spread over chocolate layer and top with reserved crumbs. Store in freezer. Remove about 10 minutes before serving.