2 c. graham cracker crumbs
4 sliced bananas
1 c. peanuts
1/2 c. butter, melted
1/2 gal. Neapoliton ice cream, soft
1 c. chocolate topping

Preheat oven to 350 degrees. Mix graham cracker crumbs and butter. Press in 9x13 pan and bake 10 minutes. Cool.

Slice bananas over crumb crust. Follow with softened ice cream; cutting six 1 inch thick slices, cross-wise across the ice cream block. Add peanuts and freeze 2 hours.

Before serving, swirl with chocolate topping. If dessert is allowed to freeze longer than 2 hours, let set at room temperature for 20 minutes before serving. Makes 15 servings.