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

Cover bottom of 11x15 pan with graham cracker crust. Reserve 1 cup crumbs.

Slice bananas crosswise and layer over crust. Slice ice cream in 1/2 inch thick slices and place over bananas. Sprinkle ice cream with 1 cup chopped nuts. Freeze until firm.

Melt 1 cup chocolate chips and 1/2 cup butter. Add 2 cups powdered sugar and 1 1/2 cups evaporated milk. Cook mixture until thick and smooth, stirring constantly. Remove from heat and add 1 teaspoon vanilla. Cool chocolate mixture then pour over ice cream. Freeze until firm. Whip cream until stiff, spread over chocolate layer and top with reserved crumbs. Store in freezer. Remove 10 minutes before serving.

Makes 25 servings. Make sure pan is 11x15 or larger. Larger is better.