In a food processor pulse the crackers until nice and fine or place crackers in a Ziploc bag and roll with a rolling pin into very fine crumbs.
Press mixture into the bottom of a parchment lined 8 or 9-inch springform cake pan (I used 8-inch) and press firmly to create an even layer. Press hard to compact. You can use a glass to press the bottom.
Remove graham cracker crust from freezer and layer sliced bananas over the graham cracker crust. (Feel free to leave out bananas if you are not a banana fan).
Sprinkle with crushed Oreo cookies (optional)
For best results when whipping the cream, make sure the heavy cream is very cold, you may even put your bowl and whisk attachment or beaters in the freezer for a bit.
*For the Nutella Ice Cream - If you don't have heavy cream on hand, you can also use 1.5 - 2 containers of frozen whipped topping like Cool Whip