Banana Split Sundae Ice Cream Cake

Photo: Patricia Stagich

Ingredients

2 cups graham cracker crumbs

1/2 cup unsalted butter, melted plus 1/4 cup

5 -s medium bananas, sliced into 1/2 inch rounds

1 1/2 quarts strawberry ice cream, softened

1 cup chopped walnuts

1 cup chocolate chips

1 cup confectioner's sugar

1 cup evaporated milk

1 teaspoon vanilla extract

8 ounce container whipped topping

Preparation

In a small bowl, combine the graham cracker crumbs and the melted butter. Set aside 1/4 cup of the mixture then press the remainder into the bottom of a 9 x 13 pan.

Place the bananas in a single layer over the crust. Spread the softened ice cream on top and smooth. Sprinkle the nuts on the ic e cream, then cover with plastic wrap and freeze until firm, about 2 hours.

In a medium saucepan, melt the chocolate chips and the remaining 1/4 cup butter and stir until smooth. Add the confectioner's 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 vanilla. Cool the mixture about 30 minutes stirring occasionally. Pour the mixture over the ice cream and freeze until firm, about 1 hour.

Spread the whipped topping over the chocolate layer and sprinkle with reserved crumbs. Freeze for at least 4 hours or overnight.

Remove from freezer 20 minutes before serving.