1 pt. heavy cream
1 1/2 c. confectioners' sugar
6 tsp. sherry
1/4 c. maraschino cherries, chopped
1/2 c. chopped pecans
1 qt. raspberry sherbet

SAUCE:

2 boxes frozen raspberries
1/2 c. sugar
4 tbsp. water
4 tsp. lemon juice
6 tbsp. sherry

Whip cream, adding sifted sugar, sherry, chopped cherries and pecans. Pour half this mixture into a 9" square pan. Spread 1 quart sherbet over mixture. Add the remaining half of mixture. Freeze for 24 hours.

SAUCE: Add all the ingredients, except the sherry, in a pan and boil for 5 minutes. Add sherry and boil just long enough to remove the alcohol. Remove the frozen cream mixture from the freezer about 15 minutes before serving. Have sauce at room temperature and pour it over each square cut portion.