Ingredients

1 3-ounce package of strawberry-banana jello (gelatin)
1/2 cup boiling water
2 large bananas, mashed
1 10-ounce package frozen strawberries, thawed (or fresh)
2 eggs, well-beaten
1 cup whipping cream
1 4-ounce package instant vanilla pudding mix
2/3 cup sugar
2 teaspoons vanilla
1 quart whole milk

Chocolate Sauce:
1/2 cup sugar
2 tablespoons Hershey's cocoa powder
1 1/2 tablespoons cornstarch
Dash salt
1/2 cup warm water
1 tablespoon butter
1/2 teaspoon vanilla

Beat the eggs, whipping cream, instant pudding, sugar and the vanilla. Beat for about 1 minute until well-blended. Dissolve gelatin in the water and cool. Combine all the ingredients. Stir well and place in freezer can and freeze according to manufacturer's instructions. You may wish to serve ice cream with the chocolate sauce.

Directions

For Chocolate Sauce: Mix sugar, cocoa, cornstarch, salt and water in a 2-cup microwave-safe container. Microwave for 1 1/2 minutes, stirring twice during cooking time. Blend in 1 tablespoon butter and stir until melted and blended. Microwave for 30 seconds. Blend in 1/2 teaspoon vanilla and stir thoroughly. Cook a few seconds longer for a thicker sauce. Drizzle over Banana Split Ice Cream.