1 gallon vanilla ice cream
Ladyfingers (2 pkgs.)
1/3 c. orange liqueur
1 (10 oz.) pkg. frozen raspberries (in quick thaw pkg, slightly thawed)

Remove ice cream from container to large bowl; let stand at room temperature to soften slightly, stirring often.

Meanwhile, line bottom and sides of 9" pie plate (I used aluminum cake pans, one for lining and one to cover pie so you can freeze it.) Use 2/3 of ladyfingers to cover bottom and sides, allowing rounded edges to extend above pan rim slightly.

Sprinkle 1/2 of liqueur over fingers.

In medium size bowl, with masher of slotted spoon, mash raspberries. (I used food processor to crumble.)

Drop spoonfuls of berries into ice cream with a knife to cut through and make marble effect. Spoon 1/2 of ice cream mixture into pie, even out. Layer remaining fingers on top of ice cream. Sprinkle rest of liqueur on fingers. Spoon rest of ice cream on top and even out to edge of rounded fingers. Freeze at least 6 hours, or make a day or two ahead.