Graham cracker crust for 9"x13" pan
6 bananas
1/2 gallon soft vanilla ice cream
1 c. chopped nuts
1 c. chocolate chips
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

Reserve some crumbs for topping.

Recipe can be halved.

Make crust and line pans. Slice bananas over crust. Spread ice cream over. Sprinkle with nuts. Freeze.

Melt chocolate chips and butter. Add powdered sugar and evaporated milk. Cook until thick, stirring constantly. Remove from heat and add vanilla. Cool. Pour over ice cream. Freeze again.

Whip cream, add sugar. Spread over chocolate. Sprinkle with graham cracker crumbs. Freeze.

Before serving, remove from freezer for a short time. Keeps several weeks.

(Chocolate sauce is great by itself for a hot fudge topping on ice cream.)