Melt 1 stick of butter in a sauce pan and then add the bag of chocolate chips, constantly stirring until fully melted. Add 2 cups of powdered sugar and then, whisk in the evaporated milk.Constantly stir. Boil about 2 minutes until nice and bubbly. The mixture will not be very thick at this point.
Place the chocolate mixture into the freezer {still in the pan} for an hour or so. Stir occasionally.
In the meantime, start making the base of the dessert. Put your graham cracker crumbs into a 9×13 dish.
Next you will melt 1 stick of butter in the microwave and pour it over the crumbs in your dish. Then take a spoon to mix the crumbs and butter all together and spread evenly along the bottom of the dish.
Then cut approximately 1″ slices of ice cream and place directly on top of the crust.
Then it’s a good idea to kind of push down on the ice cream and make sure that there aren’t any huge gaps anywhere.
Then put the sliced bananas on top of the ice cream.
Place the dessert in the freezer until your chocolate topping is completely cooled.