3 large bananas
1/2 gallon Neopolitan ice cream
1 c. chopped nuts
1 c. chocolate chips
3 c. crushed graham crackers
1/2 c. margarine
2 c. powdered sugar
1 1/2 c. evaporated milk (12 oz)
1 t. vanilla
1 pt. whipping cream
Cover bottom of 11x15 pan or 2 smaller pans, with 2 c. graham cracker crumbs. Reserve one cup. Slice bananas crosswise and layer over crumbs. Slice ice cream in 1/2" thick lengthwise slices and place over bananas. Sprinkle with nuts. Freeze until firm. Melt chocolate chips and margarine. Add powdered sugar and evaporated milk. Cook this mixture sufficiently. Pour chocolate mixture over ice cream and freeze until firm. Whip cream until very stiff. Spread over chocolate layer. Top with remaining graham cracker crumbs. Store in freezer. Remove 20 minutes before serving. This will keep several weeks in the freezer. Serves 16.
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