|Frozen sweetened raspberries||30 Ounce (2 Package, 15 Ounce Each)|
|Whipping cream||1⁄2 Pint|
Defrost berries and press through a sieve.
Measure 2 1/2 cups and stir in rum or cognac.
Refrigerate 3/4 cup of the puree.
Whip cream until stiff and fold in remaining puree.
In an 8 in.square cake pan freeze until as stiff as whipped cream, stirring occasionally.