Best: banana split ice-cream cake

4 c  Strawberry ice cream
    1/3 c  chocolate sauce, chilled
      4 c  vanilla ice cream
     14 oz Canned pineapple
      4 c  chocolate ice cream
    1/2 c  Whipping cream
      1 tb Icing sugar
      1    Banana, sliced

------------------------------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.
  
  Source: Canadian Living magazine, Apr 95
  Presented in article by Elizabeth Baird: "Only The Best"
  Recipe by Canadian Living Test Kitchen
  
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