Banana Split Ice-Cream Cake

Ingredients

Directions

Chocolate Sauce: In saucepan, whisk together sugar, shipping cream, cocoa, vanilla and salt until smooth; cook over medium heat, stirring for 8-10 minutes or until thickened and smooth.

Let cool.

[Makes 1-1/2 cups.]

Cake: Let strawberry ice cream stand at room temperature for about 20 minutes or until spreadable; pack evenly into 9-inch springform pan.

Pour chocolate sauce over top.

Freeze for 15-20 minutes or until firm.

Meanwhile, let vanilla ice cream stand at room temperature for about 20 minutes or until softened.

Meanwhile, drain pineapple and pure in food processor; mix into vanilla ice cream.

Spread over chocolate layer; freeze for 20 minutes or until firm.

Meanwhile, let chocolate ice cream stand at room temperature for 20 minutes or until softened; spread over pineapple layer.

Freeze for 20 minutes or until firm.

[Cake can be prepared to this point, covered and stored in freezer for up to 3 days.]

Strawberry Sauce: Meanwhile, in small saucepan, stir together strawberries, sugar and orange rind.

Blend orange juice with cornstarch; stir into pan and cook, stirring, over medium-high heat for 7-8 minutes or until thickened.

Refrigerate until chilled.

Whip cream with icing sugar; spread or pipe over top of cake.

Remove side of pan; garnish with banana and strawberry sauce.

Serve immediately.

Nutrition Facts

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.