We grew up enjoying this layered dessert on birthdays and special occasions. The chocolate layer is what makes this dessert - it's super thick, flavorful and worth the time it takes to make it. Because you have to freeze each layer, this dessert takes a day to make/set up.
1 package graham crackers (9 sheets of crackers)
1/2 gallon vanilla ice cream - in a box if you can find it
1/2 cup butter
12 oz chocolate chips
1 12-oz can of evaporated milk
2 1/2 cups powdered sugar
Tub of whipped cream
Crush up the pack of graham crackers and pour them into a jelly roll pan. Cut the bananas into 1/3 inch slices and lay them on top of the graham cracker layer. Freeze for an hour. Remove the box of ice cream and open the box entirely. Cut the block in thirds, then cut again so that you have 12 equal slices of ice cream. Smoosh them on top of the frozen bananas and let the ice cream re-freeze for a few hours.
To make the chocolate sauce, melt a stick of butter in a pan on medium-high heat. Add chocolate chips and melt completely. Add evaporated milk and powdered sugar and whisk together. Keep the chocolate on medium-high heat and whisk frequently until it is boiling. Boil for a few minutes until chocolate is thick. Last time I cooked it, it felt like half an hour. Cool the chocolate completely - first on the stove, then in the refrigerator. If the chocolate isn't cool, it melts the ice cream and messes up the layers, but is still delicious.
Add the chocolate layer, then freeze a few hours. Finally, add the whipped cream layer and refrigerate.