1Heat oven to 375°F. Line cookie sheet with foil; place pecans in single layer on sheet. Bake at 375°F. for 3 to 5 minutes or until golden brown. Remove pecans from sheet; set aside to cool.*
2Scoop ice cream into 13x9-inch (3-quart) baking dish; gently spread over bottom of dish.** Top with banana slices. Sprinkle evenly with crushed wafers.
3Heat caramel topping in microwave on HIGH for about 10 seconds or until warmed to pourable consistency but not hot. Repeat to warm chocolate syrup. Drizzle caramel and chocolate over crushed wafers. Sprinkle evenly with pecans. Cover tightly with sprayed plastic wrap; freeze at least 2 hours before serving. Cut into squares to serve.