In medium saucepan, combine raspberries, sugar and cornstarch; mix well. Bring to a boil over medium heat, stirring frequently. Boil just until thickened and translucent. If desired, place strainer over medium bowl; pour raspberry mixture into strainer. Press mixture with back of spoon through strainer to remove seeds; discard seeds. Stir vanilla into strained mixture.
In medium bowl, combine whipped topping and almond extract; blend well.
Line cookie sheet with plastic wrap. Place cake slices on lined sheet. With back of spoon, make indentation in center of each slice. Place 1 tablespoon raspberry mixture in each indentation. Refrigerate remaining sauce. With ice cream scoop, place about 1/2 cup ice cream over each indentation. Cover each cake and ice cream mound completely with 3/4 cup topping mixture. Freeze at least 2 hours or until firm.
To serve, refrigerate desserts for 30 minutes or let stand at room temperature for 5 to 10 minutes to soften slightly. Spoon remaining raspberry sauce evenly onto 4 individual dessert plates. Top with desserts. Sprinkle each with 2 tablespoons almonds. Store in freezer.