2-3 bananas
1/2 gal. Neopolitan ice cream
1 c. chopped nuts
1 c. chocolate chips
Graham cracker crumbs
1/2 c. butter
2 c. powdered sugar
1 1/2 c. evaporated milk
1 tsp. vanilla
1 pt. whipping cream

Cover bottom of 11 x 15 inch pan with graham cracker crumbs. Reserve 1 cup. Slice bananas crosswise and layer over crust. Slice ice cream 1/2 inch thick. Place over bananas. Sprinkle ice cream with chopped walnuts. Freeze until firm.

Melt chocolate chips and butter; add powdered sugar and evaporated milk. Cook until thick and smooth, stirring constantly. Add vanilla. Cool and pour over ice cream. Freeze until firm. Whip cream and spread over chocolate layer. Sprinkle with crumbs. Remove 10 minutes before serving. Keeps several weeks.