Brownie Raspberry Ice Cream Cake

1 24 oz Box fudge brownie mix, prepared as directed

1/2 cup chopped walnuts, toasted, if desired

2 oz semisweet baking chocolate , chopped

1 1/2 qt. vanilla ice cream, slightly softened

2 1/2 cup individually-quick frozen unsweetened raspberries (from 12oz bag), not thawed

preheat oven to temp. for brownies.

Grease bottom of 2 8" layer cake pans. Line bottom with parchment paper and grease. Have ready a 8" springform pan.

Stir in nuts and chocolate to brownie batter. Divide batter between 2 pans(layer cake pans).

Bake 30-35 mins. until wooden pick inserted in center comes out clean.

Cool in pans on wire rack for about 10 mins.then run a knife around edges of layers and invert on rack. Peel of paper. Cool layers completely.

To assemble:

select 10-12 whole berries. Keep frozen. Place 1 brownie layer in bottom of springform pan. Top with half of the ice cream; sprinkle with half of the raspberries.

Press into even layer with back of spoon. Cover with remaining brownie layer; sprinkle with remaining raspberries, top with remaing ice cream and press into even layer. Push reserved rasperberries into ice cream. Cover pan tightly with foil and freeze at least 8 hrs. or up to 2 weeks.

3-4 hrs. before serving:

Run a knife between cake and springform pan. Remove pan sides. Leave cake on pan bottom or loosen from bottom and carefully transfer to serving platter. Cut into wedges. . Leave assembled. Place in freezer

about 20 mins. before serving transfer cake to refrigerator to soften lightly