1. Beat egg whites well, add confectioners sugar and beat until stiff. In a separate bowl, beat whip cream until stiff peaks form. Add yolks and vanilla.
2. For raspberry layer, add dissolved jello. Combine with beaten egg whites. Spread onto cookie sheet. Freeze for three to four hours.
3. Combine ingredients for crunch, sprinkle half over raspberry layer.
4. Prepare coffee layer by repeating same as above, adding dissolved coffee. Pour coffee ice cream onto almonds. Sprinkle remaining crunch. Freeze. Once frozen, if desired, cut out beautiful servings for plating with a round cutter.