1) In a small bowl, combine the graham cracker crumbs and the melted butter. Set aside 1/4 cup of the mixture then press the remainder into the bottom of a 9 x 13 pan.

2) Place the bananas in a single layer over the crust.

3) Spread the softened ice cream on top and smooth.

4) Sprinkle the nuts on the ice cream, then cover with plastic wrap and freeze until firm, about 2 hours.

5) In a medium saucepan, melt the chocolate chips and the remaining 1/4 cup butter and stir until smooth.

6) Add the confectioner's sugar and evaporated milk. Cook, stirring constantly over medium heat until slightly thickened and smooth, about 8 minutes.

7) Remove the pan from the heat and stir in vanilla. Cool the mixture about 30 minutes stirring occasionally.

8) Pour the mixture over the ice cream and freeze until firm, about 1 hour.

9) Spread the whipped topping over the chocolate layer and sprinkle with reserved crumbs. Freeze for at least 4 hours or overnight.

10) Remove from freezer 20 minutes before serving.