In small bowl, combine 1/2 cup caramel topping and 2 tablespoons whipping cream; blend well.
Arrange half of the banana slices evenly in bottom of crumb crust. Pour caramel-cream mixture over bananas. Spoon half of the ice cream over top.
Arrange remaining banana slices over ice cream. Drizzle with 1 tablespoon of the chocolate syrup. Top with remaining ice cream. Freeze uncovered for about 4 hours or until firm.
Drizzle pie with 2 tablespoons caramel topping and remaining tablespoon chocolate syrup. Let stand at room temperature for about 10 minutes before cutting. Serve topped with whipped cream.