1

Line an 8-inch round cake pan or springform pan with 2 long pieces of plastic wrap, allowing the edges to fold over the sides of the pan.

2

In a food processor, process the frozen bananas on high until very finely chopped, 1 to 2 minutes. Scrape down the sides of the bowl and continue to process on high until the bananas are mostly smooth, 2 to 3 minutes more, stopping occasionally to scrape down the sides of the bowl. Spoon the “nice” cream into the prepared pan, spreading into an even layer.

3

In a large bowl, stir together the whipped topping and cocoa until well combined. Spread the whipped topping mixture over the “nice” cream. Cover the pan and freeze until completely firm, at least 4 hours.

4

Shortly before serving, remove the cake from the pan using the plastic wrap. Peel off all plastic wrap and place the cake on a serving plate. Top the cake with the fruit. Slice into 8 pieces. Serve immediately.

5

Serving size: 1 slice