In a food processor, pulse all lemon creme Oreos until finely crushed. Slowly add melted butter while processing until combined. Press mixture into the bottom of a 9x13 inch dish to form crust. Set aside.

In a large bowl, dissolve raspberry flavored jello in boiling water. Add ice cubes and frozen raspberries, stir for 2-3 minutes to start setting. Chill in refrigerator for 10-15 minutes.

In a medium bowl, whisk together instant lemon pudding mix with cold milk until thickened, about 3-5 minutes. Set aside.

In a large bowl, whip cream cheese and powdered sugar until smooth. Add lemon pudding and mix well.

Spread lemon cream cheese mixture evenly over crust.

Pour chilled raspberry jello mixture over the cream cheese layer. Spread evenly, avoiding mixing layers.

Top with whipped topping and sprinkle sliced almonds evenly.

Refrigerate for at least 6 hours or overnight before serving.