Prepare glasses: Use pretty glass goblets if possible. Drizzle 1 teaspoon inside each glass to make a swirly design and set aside.

Prepare raspberries: Partially thaw berries. Using an immersion blender quickly puree with 1/4 cup confectioners' sugar - but don't overblend. You still want a little texture.

Prepare cream: Whip cream with remaining 1/4 cup confectioners' sugar and vanilla until stiff peaks form. Carefully fold in raspberry mixture, but don't over mix to deflate cream.

Spoon a few tablespoons of raspberry cream into each prepared glass and then add in hot fudge. Repeat layering in each glass until you've used up the hot fudge and the whipped cream.

Place glasses on a tray and then freeze until ready to serve.

Garnish with a few fresh raspberries and/or a dollop of whipped cream plus some freshly shaved chocolate just before serving.