Banana split ice cream cake

I found today's recipe at FamilyFun.com. This dessert take a couple hours to completely make, but it is totally worth the wait.

As is the recipe is fairly straightforward. However, I will suggest a few additions as I get to them.

What you need:

• 2 c. graham cracker crumbs
• 1/2 c. melted butter, plust 1/4 c. butter
• 4 to 5 medium bananas, sliced 1/2 inch thick
• 1 1/2 quarts strawberry ice cream, softened
• 1 c. chopped walnuts
• 1 c. chocolate chips
• 1 c. confectioners' sugar
• 1 c. evaporated milk
• 1 tsp vanilla extract
• 1 (8 oz.) container whipped topping

Putting it together:

1. In a bowl, combine the graham cracker crumbs and the melted butter. Set aside half of the mixture, and press the rest into a 9x13 inch pan.*
2. Place the bananas in a single layer over the crust. Spread the softened ice cream over the top and smooth. Sprinkle the nuts on the ice cream, then cover with plastic wrap and freeze until firm.
3. In a saucepan, melt the chocolate chips and the remaining 1/4 c. butter and stir until smooth. Add the sugar and milk. Cook, stirring constantly, over medium heat until slightly thickened and smooth, about 8 minutes. Remove the pan from the heat and stir in the vanilla. Cool the mixture, stirring occasionally. Pour over the ice cream and freeze until firm.
4. Spread the whipped topping over the chocolate layer and sprinkle with the reserved crumbs. Freeze for at least 3.5 hours. Remove the dish from the freezer 10 to 20 minutes before slicing.

* Even with the 2 cups of crumbs, I was barely able to cover the bottom of my pan. If I did this again, I would probably up the crumbs to 3 cups and use 3/4 cups of melted butter, or possibly even double those ingredients. If you don't mind a thin crust, leave it as is. If you want it thicker, increase those ingredients.