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1
Prepare sauces and let cold before preparing cake.
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2
Let strawberry ice cream stand at room temperature for about 20 min or possibly till spreadable; pack proportionately into 9-inch springform pan.
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3
Pour chocolate sauce over top.
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4
Freeze for 15 to 20 min or possibly till hard.
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5
Meanwhile, let vanilla ice cream stand at room temperature for about 20 min or possibly till softened.
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6
Meanwhile, drain pineapple and pure in food processor; mix into vanilla ice cream.
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7
Spread over chocolate layer; freeze for 20 min or possibly till hard.
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8
Meanwhile, let chocolate ice cream stand at room temperature for 20 min or possibly till softened; spread over pineapple layer.
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9
Whip cream with confectioners' sugar; spread or possibly pipe over top of cake.
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10
Remove side of pan; garnish with banana and Strawberry Sauce.
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11
Serve immediately.
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12
Freeze for 20 min or possibly till hard.
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13
Strawberry Sauce:In small saucepan, stir together strawberries, sugar and orange rind.
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14
Blend orange juice with cornstarch; stir into pan and cook, stirring, over medium-high heat for 7-8 min or possibly till thickened.
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15
Chill till chilled.
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16
Chocolate Sauce:In saucepan, whisk together sugar, whipping cream, cocoa, vanilla extract and salt till smooth; cook over medium heat, stirring for 8 to 10 min or possibly till thickened and smooth.
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17
Let cold.
