Place ladyfingers flat in an 8 x 8 dish
Cover with 1 pint of melted vanilla ice cream (we used Julie's) --- let stand 10 minutes
Puree 10 oz melted frozen raspberries with 1/4 cup of sugar and squirt of lemon
Beat 3/4 cup heavy cream until it just holds peaks.
Add 3/4 of raspberry puree and continue to beat until it holds soft peaks
Drizzle 1/2 cup raspberry puree on top of ladyfinger/ ice cream layer
Spread raspberry cream on top -- spread evenly
Cover, chill in freezer 30 minutes.
Remove from freezer and decorate with berries and/or flowers
Serve with remaining raspberry sauce

ENJOY