Combine granulated sugar, cream, and both chocolates in a medium pot. Cook over medium heat for 8- 10 minutes stirring frequently until mixture boils and contents are melted. Reduce heat to low and continue to stir until hot fudge mixture is smooth and shiny (approx. 3-5 minutes). Yields: 4 cups of Sauce.
Brush butter on bananas and pineapple ring. Coat with brown sugar and grill on the BBQ or household grill until grill marks appear and brown sugar is slightly caramelized. Set aside.
Scoop three scoops of ice cream in a banana boat style dish. Line each side with a grilled banana. Chop pineapple and place on top of one scoop of ice cream. Top the middle scoop with fudge sauce and the last scoop with sliced strawberries. Top with whipping cream and Kinnikinnick graham crumbs if desired.
Tips & Variations
Hot Fudge Sauce can be stored in the refrigerator for up to two weeks in an air tight container. To Serve- warm hot fudge sauce in the microwave prior to serving.