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.] : 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. [ 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 [-=PAM=-] PA_Meadows@msn.com