Prepare all the ingredients. Place the chocolate cookies in a food processor and blend into fine crumbs. Put on gloves and mash 2 ripe bananas into the cookie crumbs until well combined.

Add 2/3 cup half and half or milk and mix until the dough comes together. Place the dough on a sheet of wax paper, cover with another sheet, and flatten the dough evenly between the papers.

Spread the whipping cream evenly over the flattened dough.

Evenly distribute the mixed fruit over the cream, then use the edge of the wax paper to gently roll the cake into a log. Chill in the refrigerator for 15 minutes to let the chocolate and cream set. Slice and serve.

The cake is soft and chewy with creamy filling, sweet fruit, and a hint of chocolate bitterness—making it a wonderful dessert.