Best: Banana Split Ice-cream Cake

STRAWBERRY SAUCE
1 1/4 c Frozen strawberries
3 tb Granulated sugar
1/2 ts Orange rind, grated
1 tb Orange juice, or water
1 ts Cornstarch

CHOCOLATE SAUCE
1 c Granulated sugar
3/4 c Whipping cream, or
-evaporated milk
1/2 c Unsweetened cocoa powder
1 ts Vanilla
pn Salt

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.