• Place the ice cream in a large bowl at room temperature and stir it occasionally until the ice cream becomes soft, but not melted. Then gently stir in half of the raspberries, reserve the other half for later.
  
• In another large bowl, stir together the crushed cereal, chopped almonds, and melted butter until thoroughly mixed.
  
• Pour half of the cereal mixture into the bottom of a 9x13 metal or aluminum pan and gently press it down evenly along the bottom. Then spoon the ice cream/raspberry mix evenly over the top, and carefully spread it evenly.
  
• Sprinkle on the remaining half of the cereal mixture and spread and lightly press it down over the ice cream. Cover your pan with aluminum foil and freeze for at least 3 hours before serving (I made mine the night before and let it freeze until the next day.)
  
• When serving, cut into squares and put onto plates. Then drizzle on the white chocolate fudge sauce and sprinkle on leftover fresh raspberries.
  

For the White Chocolate Fudge Sauce:

• Combine first three ingredients in saucepan.
  
• Cook over medium heat until chocolate chips are melted and sauce thickens.
  
• Remove from heat and stir in vanilla. Serve warm.