| 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. |
| 3 | [makes 1-?cups.] |
| 4 | cake: |
| 5 | let strawberry ice cream stand at room temperature for about 20 minutes or until spreadable; pack evenly into 9-inch springform pan. |
| 6 | Pour chocolate sauce over top. |
| 7 | Freeze for 15-20 minutes or until firm. |
| 8 | meanwhile, let vanilla ice cream stand at room temperature for about 20 minutes or until softened. |
| 9 | Meanwhile, drain pineapple and pure in food processor; mix into vanilla ice cream. |
| 10 | Spread over chocolate layer; freeze for 20 minutes or until firm. |
| 11 | meanwhile, let chocolate ice cream stand at room temperature for 20 minutes or until softened; spread over pineapple layer. |
| 12 | Freeze for 20 minutes or until firm. |
| 13 | [cake can be prepared to this point, covered and stored in freezer for up to 3 days.] |
| 14 | strawberry sauce: |
| 15 | meanwhile, in small saucepan, stir together strawberries, sugar and orange rind. |
| 16 | Blend orange juice with cornstarch; stir into pan and cook, stirring, over medium-high heat for 7-8 minutes or until thickened. |
| 17 | Refrigerate until chilled. |
| 18 | whip cream with icing sugar; spread or pipe over top of cake. |
| 19 | Remove side of pan; garnish with banana and strawberry sauce. |
| 20 | Serve immediately. |
