Banana Split Freeze

• 1 can (12 ounces) evaporated milk
• 1 cup (6 ounces) semisweet chocolate chips
• 1/2 cup plus 6 tablespoons butter, divided
• 2 cups confectioners' sugar
• 1-1/2 cups graham cracker crumbs
• 3 medium ripe bananas, cut into 1/4-inch slices
• 2 quarts strawberry ice cream, softened
• 2 cups chopped pecans
• 1 carton (8 ounces) frozen whipped topping, thawed

1. In a small saucepan, combine the milk, chocolate chips and 1/2 cup butter. Cook and stir over medium heat until melted and smooth. Stir in confectioners' sugar. Bring to a boil. Reduce heat; simmer, uncovered, for 12-15 minutes or until thickened, stirring frequently. Cool to room temperature.
2. Meanwhile, melt remaining butter; stir in cracker crumbs. Press into a greased 13-in. x 9-in. dish; freeze for 10 minutes. Top with bananas, ice cream and pecans. Spread cooled chocolate mixture over top. Freeze for 1 hour.
3. Spread with whipped topping. May be frozen for up to 2 months. Remove from the freezer 15 minutes before serving.

milk, chocolate chips, butter, sugar, graham cracker crumbs, bananas, strawberry ice cream, pecans, frozen whipped topping

Taken from www.tasteofhome.com/recipes/banana-split-freeze/ (may not work)