Best: Banana Split Ice-Cream Cake

Title:
Best: Banana Split Ice-Cream Cake

Yield:
12 Servings

Categories:
Cakes,
Desserts,
Dairy




Ingredients:





     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


 


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


 


 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini