Meringue and Raspberry Torte

2kg vanilla & strawberry ripple icecream
300g raspberries, fresh/frozen
10 ready-made meringues, gently crushed
Extra 300g raspberries
Line 22cm round springform tin with plastic wrap. Allow icecream to soften. Spoon 1/3 of icecream into base of tin, spread with half of raspberries then half of meringues. Continue to layer until ending with icecream. Cover with plastic wrap and freeze. To serve turn onto plate and top with extra raspberries.