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Strawberries Romanoff for the '90s

['1 10-ounce package frozen raspberries in syrup, thawed', '2 12-ounce baskets strawberries, hulled, quartered', '5 tablespoons sugar', '3 tablespoons Grand Marnier', '1 tablespoon fresh lemon juice', '1 1/2 teaspoons vanilla extract', '1 quart vanilla ice cream, softened', '1 cup chilled whipping cream']

Puree raspberries in syrup and 1 cup strawberries in processor. Strain into medium bowl, pressing on solids to extract as much juice as possible. Mix 3 tablespoons sugar, Grand Marnier, lemon juice and 1 teaspoon vanilla into syrup.
Stir 1/2 cup syrup mixture into ice cream; freeze 1 hour to 4 hours. Mix remaining strawberries into remaining syrup; chill 1 hour to 4 hours. Let ice cream soften slightly before serving.
Beat whipping cream, remaining 2 tablespoons sugar and 1/2 teaspoon vanilla in medium bowl until soft peaks form. Divide strawberry mixture among 6 glasses. Top each with scoop of ice cream. Garnish with whipped cream.

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