Combine the evaporated milk, semisweet chocolate chips, and ½ C butter in a small saucepan. Heat on medium, stirring until butter and chips are melted and mixture is smooth.
Add powdered sugar and mix. Bring to a boil, then simmer for 12-15 minutes. Stir regularly.
Let the chocolate cool to room temperature. I like to put it in the fridge and stir it often to speed the cooling. Watch that it doesn’t start to set up too much. You want to be able to spread it later. But it must be cool enough it won’t melt your ice cream.
While the mixture is cooling, melt the remaining 6 T butter and mix with the graham cracker crumbs in a medium bowl. Stir well and press into the bottom of a greased 9” x 13” glass dish. You could use a metal cake pan in a pinch, but line with parchment paper first.
Place in the freezer for 10 minutes.
Remove from the freezer and top the crumbs with the sliced bananas.
Next, spread the softened ice cream on top of the bananas and sprinkle with the chopped pecans. (Walnuts could be substituted if you prefer.)
Spoon the cooled chocolate mixture over the nuts and spread all the way to the edges.
Freeze for one hour.
Spread the whipped topping over the chocolate and then re-freeze. Cover with plastic wrap.
Remove dessert from the freezer 15 minutes before serving and top with the halved strawberries and chocolate curls.