• One 15-ounce can of Eagle Brand milk
• 1 Graham cracker crust in 9” pie dish
• ½ Cup finely chopped walnuts
• 3-4 ripe bananas
• 1 package Dream Whip

Cover closed can of milk with water and boil for 3 continuous hours.  You will have to keep adding boiling water, as it will boil away.  Be sure can is always covered with boiling water.  Then refrigerate can (without water) for 24 hours.  Open can at both ends and slide out Carmel roll.  Cut in ½ inch round slices and place on piecrust bottom.

Sprinkle chopped nuts over Carmel, then sliced bananas.

Cover with Dream Whip.

Refrigerate 3 hours.