3 bananas
1/2 gallon Neopolitan ice cream
1 c. chocolate chips
1/2 c. oleo
2 c. powered sugar
1 1/2 c. evaporated milk
1 t. vanilla
8 oz. Cool-Whip
Graham Cracker Crust

Cover bottom of 9x13 with a graham cracker crust. Reserve 1/4 c. crumbs. Slice bananas and layer over crust. Slice ice cream into 3/4 inch slices and place over bananas. Freeze until firm. Melt chocolate chips and oleo. Add powdered sugar and evaporated milk. Cook until thick and smooth stirring constantly. Remove from heat and add vanilla. Cool in refrigerator and then pour over ice cream. Freeze until firm. Spread Cool Whip on top and sprinkle with graham cracker crumbs. Keep in freezer. This will keep several weeks, but can't prove it because it never lasts that long!

Geraldine Otto
Lime Springs, IA