Banana Cassata Ice Cream

12 Servings

4 ripe bananas, sliced
2 pt vanilla ice cream
1 pt chocolate ice cream
2 plain cake, (pound cake or
angel food cake)
12 sm cherries
1/4 c rum
whipped cream, garnish

Place a layer of vanilla ice cream in the bottom of a fairly large pudding basin or an oblong baking pan, then a layer of cake. Pour the rum over the cake, then place another layer of vanilla ice cream on top. Arrange cherries & banana slices then top with a layer of chocolate ice cream. Freeze and turn out with chocolate layer to bottom. Slice as you would cake and serve with whipped cream.

1965 Jamaica Festival of Culinary Arts Competition