Ingredients:
40 -50 vanilla wafers
1/4 cup butter, melted
4 bananas
1/2 gallon neapolitan ice cream, from a box, not a round container ( you could use just about any flavor if you prefer)
1 cup pecans, coarsely chopped
1 cup chocolate chips
1/2 cup butter or 1/2 cup margarine
1 1/2 cups evaporated milk ( I use fat-free)
2 cups powdered sugar
1 teaspoon vanilla
Directions:
Crush the vanilla wafers, and combine with the melted butter.
Pour in a 9×13″ pan, pressing and and spreading evenly to make a crust.
Slice the bananas and layer on top of the crumb base.
Slice the ice cream in 1/2″ slices, and lay on top of the banana layer.
Press the pecans onto the ice cream.
Freeze.
Prepare the topping by placing all ingredients except vanilla in saucepan, and cooking slowly over low-medium heat until thick and creamy.
Add the vanilla and allow to cool somewhat.
Pour on top of the frozen ice cream.
Cover and return to the freezer.
Keeps indefinitely.
Servings: 12
Time preparation: 15 min.
Time total: 25 min.