CRUST:

1/2 c. butter
1/4 c. sguar
2 c. graham cracker crumbs

FILLING:

3 bananas, sliced
1 c. chopped pecans
1/2 gal. vanilla ice cream, softened

SAUCE:

2 c. powdered sugar
13 oz. can evaporated milk
1 tsp. vanilla
1/2 c. butter
6 oz. semi sweet chocolate chips

TOPPING:

1 c. whipped cream or
Spoon of Cool Whip, topped with
Cherry

Melt 1/2 c. butter, stir in crumbs and sugar; press mixture in ungreased 9 x 13 inch pan. Layer banana slices over crumbs; spread ice cream over bananas and sprinkle with pecans. Freeze until firm, about 4 hours.

Meanwhile, in 2 quart saucepan, combine all sauce ingredients except vanilla. Cook over low heat, stirring occasionally until mixture thickens and comes to a boil (20-25 minutes). Boil 1 minute. Cool completely; stir in vanilla. Pour evenly over ice cream, cover and freeze until firm, about 3 hours.

If using whipping cream, beat cream in chilled bowl and put over sauce and decorate with cherries. Serve immediately or freeze until served.