3 or 4 bananas
1/2 gal. Neapolitan ice cream
1 c. chopped walnuts
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

GRAHAM CRACKER CRUST:

2 c. graham crackers
1/3 c. butter
1/3 c. sugar

Cover bottom of 9 x 13 inch pan with the graham cracker crust (keep some of crumbs to sprinkle on top). Slice bananas crosswise and layer over crust. Slice ice cream in 1/2 inch thick slices and place over bananas. Sprinkle 1 cup chopped walnuts. Freeze until firm. Melt 1 cup chocolate chips 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 chocolate mixture, then pour over ice cream and 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. Will keep for several weeks.