Recipe from Sue Olsen
Graham cracker crumbs, for crust and topping
2 to 3 bananas, split lengthwise
1/2 gallon Neopolitan ice cream, softened enough for spreading
1 cup nuts
1 cup chocolate chips
1/2 cup butter
2 cups powdered sugar
1 1/2 cups evaporated milk
1 tsp vanilla
1 pint whipping cream
Using a jelly roll pan, cover bottom of pan with graham cracker crumbs to make crust. Place banana slices over crust. Spread ice cream over bananas. Spread nuts over ice cream and freeze. Melt chocolate chips with butter. Add powdered sugar and evaporated milk, cook until thick, stirring often. Add vanilla; cool. Spread over frozen ice cream and return to freezer. Whip whipping cream, adding a little sugar to sweeten, until stiff. Spread over frozen chocolate mix. Top with graham cracker crumbs and return to freezer.
