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.
Stir together 1 1/2 cups whipped topping and cookie crumbs; spread evenly over vanilla ice-cream mixture. Freeze 15 minutes.
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.
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.
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.
NOTE: For testing purposes only, we used Edy's No Sugar Added Fat Free Ice Cream.