Scrumptious layered banana split ice cream dessert.

Banana Split Dessert

3 cups graham cracker crumbs (about 36 squares)
2/3 cup butter, melted
6 tablespoons granulated sugar
3 large bananas
1/2 gallon Neapolitan ice cream
1 cup chopped walnuts
1 cup (6 ounce package) semisweet chocolate pieces
1/2 cup butter
2 cups sifted powdered sugar
1 (12-ounce) can evaporated milk
1 teaspoon vanilla extract
2 cups whipping cream

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.

Makes 12 to 15 servings.

Recipe provided courtesy of Wisconsin Milk Marketing Board, Inc.