Ice Cream Fruitcake

Step 1: Mix glacé fruit, raisins and brandy in a small bowl, cover and let sit overnight. You can also microwave on medium for 1 min, instead of letting sit overnight.

Step 2: Place ice cream in a large bowl and cut into 8 pieces. Let stand at room temperature and occasionally mash with a large spoon, until soft enough to stir.

Step 3: In a food processor, pulse cookies until they are fine crumbs. Place crumbs in a medium sized bowl and stir in butter till evenly moist.

Step 4: Press crumb mixture into the bottom of a 9-inch springform pan.

Step 5: Once Ice cream is soft enough to stir, add in the glacé mixture, frozen raspberries and pecans.

Step 6: Spoon ice cream mixture over crust in springform pan. Smooth down.

Step 7: Cover top with plastic wrap and freeze until firm, about 4 hours.

Step 8: To serve, remove ring from springform pan and let stand 10 minutes and arrange fresh raspberries on top before slicing.