3 bananas
1/2 gallon strawberry ice cream
1 c. chopped walnuts
1/2 c. chocolate chips
3 c. graham cracker crumbs
1/4 c. butter
1 tsp. vanilla
1 c. powdered sugar
3/4 c. evaporated milk
1 pt. whipped cream

Cover bottom of 11 by 13 inch pan with 2 cups graham cracker crumbs. Slice bananas and put on top of crumbs. Slice ice cream 1/2 inch thick and place on top of bananas. Sprinkle nuts on top and freeze until firm. Melt chocolate chips and butter. Add powdered sugar and evaporated milk. Stir constantly. Remove from heat and cool until mixture is thick and smooth. Add vanilla. Cool chocolate mixture then pour over ice cream. Freeze until firm. Whip cream until stiff and spread over chocolate layer. Top with reserved crumbs.

Store in freezer up to 2 weeks.