1 cup frozen raspberries
3/4 cup water
1 3oz. pkg raspberry jello
1 cup vanilla ice cream, softened
2 cups white fudge covered oreo cookies, approx. 10 cookies
1/4 cup sliced almonds, toasted
** fresh raspberries
1 cup prepared whipped topping
In small saucepan, heat raspberries and water to a boil; remove from heat. Add jello, stirring until dissolved; cool slightly. Blend in ice cream until melted. Chill until slightly thickened, about 45 min. Fold in 3/4 cup prepared whipped topping into thickened jello mixture; chill until mounding consistency, about 15 min.
Combine cookies and almonds. In 4(6 oz.) parfait glasses, alternately layer gelatin mixture and cookies mixture. garnish with remaining whipped topping, fresh raspberries. Chill until serving time.