1 c. flour
1/4 c. brown sugar
1/2 c. pecans
1/4 c. butter, melted
3 bananas
1/2 gallon Neapolitan ice cream
1 c. chocolate chips
1/2 c. butter
2 c. powdered sugar
1 1/2 c. evaporated milk
1 tsp. vanilla
1 lg. container Cool Whip

Mix flour, brown sugar, pecans and butter. Spread in shallow pan and bake for 15 minutes at 325 degrees. Cool and chop, save 1 cup crumbs.

In pan put on layer of crumbs, add 3 bananas cut crosswise. Slice ice cream 1/2" thick layer across crumbs. Sprinkle layer of chopped nuts. Freeze until firm.

Melt chocolate chips and butter. Add powdered sugar and evaporated milk. Cook until thick. Add vanilla. Cool. Pour over frozen dessert and freeze. Cover with Cool Whip. Add remaining crumbs.