In a bowl combine the melted butter and the cracker crumbs. Mix well.

Press the mixture to the bottom of a 7 inch/ 18 cm spring form pan lined with a circle of parchment paper. If you have an acetate sheet, line it around the sides of the pan. Otherwise use more baking paper for the sides.

Place the pan in the freezer.

Using an electric mixer beat the pudding together with the milk, according to the package instructions (if necessary, you can use less or a bit more milk).

Add the cream cheese and the icing sugar and beat for few more seconds until the mixture becomes smooth and fluffy.

Spread half of the filling over the crust. Place the pan again in the freezer. The rest of the filling keep in the fridge.

In a small saucepan over medium heat combine the raspberries and the sugar. When the mixture starts simmering, lower the heat. Stir occasionally for 3-4 minutes until the mixture starts simmering.

Let cool and process in a blender until smooth. Optionally pass the coulis through a fine mesh sieve to remove the seeds.

Spread the raspberry coulis on top of the ice cream layer. Smooth out with a spatula and place the pan in the freezer for 30-40 more minutes. Then spread the second part of the filling on top.

Cover the pan with aluminium foil and leave in the freezer for at least 8 hours.

Decorate before serving. If the cake is very frozen, leave it for 20-30 minutes at room temperature before slicing and serving.