3 c. graham cracker crumbs
2/3 c. melted butter
1/2 gallon vanilla ice cream
1 (6 oz.) pkg. chocolate chips
2 c. powdered sugar
1 tsp. vanilla
6 tbsp. sugar
3 or more ripe bananas
1 c. chopped nuts
1/2 c. butter, softened
1 1/2 c. evaporated milk
1 pt. whipping cream

Mix graham cracker crumbs and sugar in bowl. Add 2/3 cup melted butter; mix thoroughly. Reserve 1 cup mixture for topping. Spread remaining crumb mixture evenly on bottom of 11x15 baking pan. Press firmly into place.

Slice a thin layer of bananas over crust. Cut ice cream in 1/2-inch slices; place over bananas. Sprinkle with chopped nuts; freeze until firm.

Melt chocolate chips and butter in saucepan over low heat. Add powdered sugar and evaporated milk. Cook over low heat, stirring constantly, until thick and smooth. Remove from heat; stir in vanilla extract; cool.

When completely cool, pour over ice cream layer. Return to freezer; freeze until firm. Whip cream until stiff. Spread over chocolate layer. Sprinkle with reserved crumbs. Store in freezer. Remove 10-15 minutes before serving time.