"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
2 or 3 bananas 1/2 gal. Neapolitan ice cream Graham Cracker crumbles 1/2 c. butter 1 tsp. vanilla 1 c. chopped walnuts 1 c. chocolate chips 2 c. powdered sugar 1 1/2 c. evaporated milk 1 pt. whip cream
Cover 11x15 pan with a graham cracker crust and bake @ 300 for 10 minutes (reserve 1 cup of cracker crumbs). Slice bananas over crust, ice cream in 1/2 inch thick slices and place over bananas. Sprinkle nuts over ice cream. Freeze until firm. Melt chocolate chips and 1/2 c. butter. Add 2 c. powdered sugar and 1 1/2 c. milk, cook mix until thick and smooth, stirring constantly. Remove from heat and add 1 tsp. vanilla. Cool chocolate mix then pour over ice cream. Freeze until firm. Whip cream until stiff. Spoon over layers and top with remaining crumbs. Store in freezer. Remove 10 minutes before stirring. Will keep for several weeks.
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