Meal Type: Dessert

Total Time: 0 min.

Cook Method: Stove

     Serving Size: 12 3 6 12 24 48 - Change

Date Added: January 04, 2014

1. 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.

2. 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.

3. Pour chocolate sauce over top. Freeze for 15-20 minutes or until firm.

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

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

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

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

8. Freeze for 20 minutes or until firm. [Cake can be prepared to this point, covered and stored in freezer for up to 3 days.

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

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

11. Refrigerate until chilled. Whip cream with icing sugar; spread or pipe over top of cake.

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

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Dietary Notes:

This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving

Food Allergy Information: