Banana Split Sundae Ice Cream Cake

1. In a small bowl, combine the graham cracker crumbs with melted butter, mixing until evenly moistened. | 2. Reserve 1/4 cup of the crumb mixture for later. Press the remaining crumbs firmly into the bottom of a 9 x 13-inch pan to form an even layer.

1. Arrange the banana slices in a single layer over the crust. | 2. Spread the softened ice cream evenly over the bananas, smoothing the surface with a spatula. | 3. Sprinkle chopped nuts over the ice cream layer. Cover the pan with plastic wrap and freeze until firm, about 2 hours.

1. In a medium saucepan, melt the chocolate chips with the remaining 1/4 cup butter over medium heat, stirring until smooth. | 2. Add the confectioner’s sugar and evaporated milk, whisking constantly. Cook for about 8 minutes, or until the sauce is slightly thickened and smooth. | 3. Remove from heat, stir in the vanilla extract, and let the mixture cool for about 30 minutes, stirring occasionally.

Pour the cooled chocolate sauce evenly over the frozen ice cream layer. Return the pan to the freezer and chill until firm, about 1 hour.

1. Spread whipped topping over the chocolate layer, smoothing it out evenly. | 2. Sprinkle the reserved graham cracker crumbs over the whipped topping. | 3. Freeze the cake for at least 4 hours or overnight for best results.

1. Remove the cake from the freezer about 20 minutes before serving to allow it to soften slightly. | 2. Slice and serve as a delightful frozen treat!