Two-Layered Ice-Cream Freeze

• 2 cups no-sugar-added, fat-free vanilla ice cream, softened
• 1 (16-ounce) container fat-free frozen whipped topping, thawed and divided
• 1 teaspoon almond extract
• 2 cups no-sugar-added fat-free chocolate fudge ice cream, softened
• 1 1/2 cups fresh or frozen raspberries, thawed
• 1/4 cup sugar
• 1 tablespoon lemon juice

1. Stir together vanilla ice cream, 1/2 cup whipped topping, and almond extract. Spoon mixture into a plastic wrap-lined 2-quart glass bowl, and freeze 15 minutes or until set.
2. Stir together 1 1/2 cups whipped topping and cookie crumbs; spread evenly over vanilla ice-cream mixture. Freeze 15 minutes.
3. Stir together chocolate fudge ice cream and 1/2 cup whipped topping. Spread over cookie crumb mixture. Cover and freeze 3 hours or until firm.
4. Process raspberries in a blender or food processor until smooth. Pour through a fine wire-mesh strainer into a small saucepan, pressing pulp with a wooden spoon; discard seeds. Bring raspberry puree, sugar, and lemon juice to a boil, stirring constantly; cook, stirring constantly, 2 minutes or until sauce is thickened.
5. Remove ice-cream mixture from freezer. Dip glass bowl in warm water 15 seconds. Invert onto a serving dish, discarding plastic wrap. Cut ice cream into wedges; serve with raspberry sauce and, if desired, remaining whipped topping.
6. NOTE: For testing purposes only, we used Edy's No Sugar Added Fat Free Ice Cream.

sugar, frozen whipped topping, almond, sugar, frozen raspberries, sugar, lemon juice

Taken from www.myrecipes.com/recipe/two-layered-ice-cream-freeze (may not work)