• 12servings

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Nutrition Info . . .

VitaminsB6, D
MineralsCalcium, Potassium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 3 cups graham cracker crumbs (about 36 squares)

  2. 2/3 cup butter, melted

  3. 6 tablespoons granulated sugar

  4. 3 large bananas

  5. 1/2 gallon Neapolitan ice cream

  6. 1 cup chopped walnuts

  7. 1 cup (6 ounce package) semisweet chocolate pieces

  8. 1/2 cup butter

  9. 2 cups sifted powdered sugar

  10. 1 (12-ounce) can evaporated milk

  11. 1 teaspoon vanilla extract

  12. 2 cups whipping cream

Instructions Jump to Ingredients ↑

  1. In a medium bowl combine the graham cracker crumbs, butter, and sugar. Remove 1/2 cup of mixture; set aside. Press remaining crumb mixture over the bottom of 15 x 10 x 1-inch baking pan to form crust.

  2. Cut bananas crosswise into 1/2-inch slices; arrange in a layer over the crust.

  3. Slice ice cream into 9 slices; arrange on top of banana slices.

  4. Sprinkle chopped walnuts over top; freeze until the ice cream is firm.

  5. In a heavy saucepan combine chocolate pieces and 1/2 cup butter. Cook and stir over low heat until melted. Stir in powdered sugar and evaporated milk; cook until mixture is thick and smooth, stirring constantly. Remove from heat; stir in vanilla. Let stand at room temperature until cool.

  6. Pour the cooled chocolate mixture over the frozen mixture; freeze until chocolate layer is firm.

  7. In a medium bowl, whip cream until stiff peaks form; spread evenly over chocolate layer. Sprinkle with reserved crumbs. Cover and freeze.

  8. Before serving, let stand at room temperature about 15 minutes.


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