Ice Cream Fruitcake

Directions

1. 1
   Mix glace 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.
2. 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.
3. 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.
4. 4
   Press crumb mixture into the bottom of a 9-inch springform pan.
5. 5
   Once Ice cream is soft enough to stir, add in the glace mixture, frozen raspberries and pecans.
6. 6
   Spoon ice cream mixture over crust in springform pan. Smooth down.
7. 7
   Cover top with plastic wrap and freeze until firm, about 4 hours.
8. 8
   To serve, remove ring from springform pan and let stand 10 minutes and arrange fresh raspberries on top before slicing.