Banana Split Ice-Cream Cake

I can always tell how good a dessert is by how long it takes to disappear! I made this for our FHE dessert on Monday and its about 2/3 gone (a little scary actually). :) This one is a winner and really does taste like a banana split. Plan ahead - this one takes awhile to prepare.

-Family Fun

2 cups graham cracker crumbs
1/2 cup butter, melted
4-5 medium bananas, sliced into 1/2" thick rounds
1 1/2 quarts strawberry ice cream, softened (Do not use low fat)
1 cup walnuts (I prefer pecans)
1 cup chocolate chips
1/4 cup butter
1 cup confectioner's sugar
1 cup evaporated milk
1 tsp. vanilla extract
1 (8 oz) container nondairy whipped topping

In a small bowl, combine the graham cracker crumbs and the melted butter. Set aside 1/2 cup of the mixture, then press the remainder into the bottom of a 9x13" pan.

Place the banans in a single layer over the crust. spread the softened ice cream on top and smooth. Sprinkle the nuts on the ice cream, then cover with plastic wrap and freeze until firm, about 1 hour.

In a large saucepan, melt the chocolate chips and the 1/4 cup butter and stir until smooth. Add the confectioners' sugar and evaporated milk. Cook, stirring constantly over medium heat until slightly thickened and smooth, about 8 minutes. Remove the pan from the heat and stir in the vanilla. Cool the mixture, about 30 minutes, stirring occasionally. Pour the mixture over the ice cream and freeze until firm, about 45 minutes.

Spread the whipped topping over the chocolate layer and sprinkle with the reserved crumbs. Freeze for at least 3 1/2 hours. Remove the dish from the freezer 10 to 20 minutes before slicing. Serves 18.