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