Warm fudge topping according to package directions; set aside.
Microwave French crêpes at HIGH 10 seconds.
Spoon 1/3 cup chocolate ice cream in center of 1 crêpe, and wrap sides of crêpe around ice cream. Place, seam side down, on a serving dish. Repeat procedure with remaining ice cream and crêpes. Drizzle 1 Tbsp. warm fudge topping over each crêpe, and top evenly with raspberries; sprinkle evenly with powdered sugar. Serve immediately.
Note: For testing purposes only, we used Smucker's Toppings Light Hot Fudge and Frieda's French Style Crêpes.