1 qt. vanilla ice cream, softened (preferably Blue Bell homemade vanilla)
8 almond macaroons, crumbled (Archway)
3 tbsp. orange flavored liqueur
1 c. heavy cream, whipped
1/4 c. sliced toasted almonds
1 tbsp. powdered sugar

SAUCE:

2 pts. fresh raspberries or 1 bag frozen raspberries
1/3 c. sugar
3 tbsp. orange flavored liqueur

To softened ice cream add crumbled macaroons and stir in orange-flavored liqueur. Gently fold in whipped cream and pour into a 1-quart souffle dish. Cover with plastic wrap; freeze until firm.

Let stand at room temperature for 5 to 10 minutes before serving. Sprinkle with toasted almonds and powdered sugar. In the meantime, make the sauce.

In a saucepan simmer the raspberries and sugar until soft but not mushy. Remove from heat and stir in orange-flavored liqueur. Place in a serving dish and spoon over souffle.