Why choose between a fruity sundae or ice cream cake when you can enjoy both?
Banana Cream Filling:
226 grams mascarpone cheese, room temperature
3/4 cup confectioner's sugar
1 teaspoon vanilla extract
2 cups whipping cream
1/2 cup banana pudding
1/2 chocolate pound cake
1/2 vanilla pound cake
1 cup cherry pie filling
1/2 cup melted chocolate
1 tablespoon liquid coconut oil
Let's get Cooking...
Make the banana cream filling: Place the mascarpone cheese, confectioner's sugar and vanilla in a bowl and beat with an electric mixer until smooth. Gradually add the whipping cream and beat until stiff peaks form. Add the banana pudding and combine.
To assemble: Line a 9x5 inch loaf pan generously with plastic wrap, allowing extra plastic wrap to hang over the sides. Remove the crusts from the vanilla and chocolate pound cake and slice both into 3 layers. Place a vanilla layer into the loaf pan and smooth 1/4 of the banana cream filling on top. Spoon 1/2 of the cherry pie filling on top. Smooth more banana cream filling on top and top with a layer of chocolate pound cake. Continue with the cream and pie filling layers, then place a final layer of vanilla pound cake on top, fold the excess plastic wrap over the surface of the cake. Freeze the cake overnight.
To serve, remove the plastic wrap from the surface of the cake and invert the pan onto a serving dish. Peel off the remaining plastic wrap and trim the sides of the cake to create straight edges. Top with the remaining banana cream filling and smooth over the sides and surface of the cake, dolloping the extra on top. Freeze until firm, about 20 minutes.
In a small bowl, combine the melted chocolate and coconut oil. Drizzle this all over the surface of the cake. Dollop some whipped cream on top and decorate with sliced banana, maraschino cherries and rainbow sprinkles. Slice and enjoy!