2 to 3 bananas
1/2 gallon neopolitan ice cream
1 c. chopped walnuts
1 c. chocolate bits
Graham cracker crumbs
1/2 c. butter
2 c. powdered sugar
1 1/2 c. evaporated milk (Carnation)
1 tsp. vanilla
1 pt. whipped cream (Cool Whip)

Cover bottom of 11 x 15 inch pan with graham crackers. Slice bananas crosswise and layer over crust. Slice ice cream in 1/2 inch thick slices and place over bananas. Sprinkle ice cream with 1 cup chopped nuts.

Freeze until firm. Melt 1 cup chocolate bits 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, then pour over ice cream. Freeze until firm. Whip cream until stiff, spread over chocolate mixture and top with crumbs. Freeze. Remove 10 minutes before serving.