| Cream sugar and butter. Add other ingredients. Mix well. Pat half of mixture in 9x13" cake pan. Wet hand and pat down firm. Slice 1/2 gallon vanilla ice cream and put on top of crust, spreading to fill seams. Sprinkle the remaining crust mixture on top. Freeze. Sauce: Cook 1 pkg Raspberry Danish dessert as directed. Remove from heat, and cool to warm before adding the frozen raspberries. When ready to serve, cut the ice cream into cake size pieces. Spoon sauce over the top. | 
