Chocolate syrup
1 c. chocolate chips
1 stick butter
13 oz. can evaporated milk
2 c. powdered sugar

Cover 9x13 pan with graham cracker crumbs. Slice 4 bananas on crumbs. Slice 1/2 gallon vanilla ice cream in 6 slices. Fit into pan in top of bananas. Sprinkle with nuts.

Cook syrup until thick. Add 1 tsp. vanilla. When cooled put syrup on top of ice cream. Freeze until firm. Top with Cool Whip and sprinkle with graham cracker crumbs.