Banana Split Ice Cream Cake

Ingredients:
4 cups (2 pints) La Salle Super Premium Strawberry ice cream
4 cups La Salle Super Premium Vanilla ice cream
4 cups La Salle Super Premium Chocolate ice cream
1/3 cup Strawberry Sauce, chilled
1/3 cup Chocolate Sauce, chilled
14 ounces canned pineapple
1/2 cup whipping cream
1 tablespoon powdered sugar
1 banana

Prepare sauces and let cool before preparing cake.

Preparation
Chocolate Sauce
1 cup granulated sugar
3/4 cup whipping cream or evaporated milk
1/2 cup unsweetened cocoa powder
1 teaspoon vanilla extract
1/4 teaspoon salt
In saucepan, whisk together sugar, whipping cream, cocoa, vanilla extract and salt until smooth; cook over medium heat, stirring for 8 to 10 minutes or until thickened and smooth. Let cool.
Makes 1 1/2 cups.
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Strawberry Sauce
1 1/4 cups frozen strawberries
3 tablespoons granulated sugar
1/2 teaspoon orange rind, grated
1 tablespoon orange juice or water
1 teaspoon cornstarch
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.
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Cake
Expose La Salle Super Premium Strawberry ice cream to room temperature for 20 minutes or until softened.
Pack evenly into 9-inch springform pan.
Pour chocolate sauce over top.
Freeze for 15 to 20 minutes or until firm.

Expose La Salle Super Premium Vanilla ice cream to room temperature for 20 minutes or until softened.
Drain pineapple and pure in food processor.
Mix into La Salle Super Premium Vanilla ice cream.
Spread over chocolate layer and freeze for 20 minutes or until firm.
Expose La Salle Super Premium Chocolate ice cream to room temperature for 20 minutes or until softened; spread over pineapple layer.
Freeze for about 20 minutes.
Pour whip cream on top of cake. Remove side of pan; garnish with banana and Strawberry Sauce. Drizzle some powdered sugar on top and Serve immediately.