1 1/2 c. frozen raspberries (without syrup)
1 qt. vanilla ice cream, softened

RASPBERRY SAUCE:

1 c. sugar
1/4 c. water
3 c. raspberries (without syrup)

HOT FUDGE SAUCE:

2/3 c. milk
1/4 c. butter
1/4 tsp. salt
1 pkg. (12 oz.) semi-sweet chocolate chips
1 tsp. vanilla extract

WHIPPED ALMOND CREAM TOPPING:

1 c. whipping cream
1 tsp. almond extract

Gently fold raspberries into vanilla ice cream; place in covered freezer container and freeze until firm. For raspberry sauce, place sugar and water in 2 quart saucepan; boil over medium heat for 1 minute. Remove from heat; cool for 15 minutes. Gently stir in raspberries and refrigerate.

For fudge sauce, combine milk, butter and salt in top of double boiler over hot (not boiling) water. Heat until butter melts; add chocolate, stirring until chips melt and mixture is smooth. Remove from heat and stir in vanilla. Just before serving, whip cream until soft peaks form; fold in almond extract. In large dessert bowl or sundae dish, top ice cream with 2 to 3 tablespoons of each sauce. Garnish with dollop of whipped topping. Yield: 6 to 8 servings.