1 litre tub good quality vanilla ice-cream
350g packet lamington fingers (18)
250g block cream cheese, chopped, at room temperature
1/3 cup icing sugar mixture
½ cup raspberry jam
½ cup shredded coconut, toasted
Grease and line a 19cm x 30cm lamington pan with baking paper, extending paper 4cm above pan edges.
Place ice-cream in a large bowl. Stand at room temperature for about 10 minutes, or until softened.
Meanwhile, chop lamingtons into 2cm pieces.
Process cream cheese and sugar in a food processor until smooth. Add ice-cream. Process until combined. Transfer to a large bowl. Stir in lamingtons. Spoon into prepared pan. Smooth over top.
Stir jam in a bowl until smooth. Dollop over ice-cream mixture. Using a small palette knife, gently swirl through ice-cream mixture. Sprinkle with coconut. Freeze, covered, overnight.
To serve, lift frozen slice out of pan. Cut into rectangles.
TIP! Lamington fingers are available in the bakery section of major supermarkets. Slice can be made up to four days ahead.