Prepare and cook brownie mix according to box in a 8x8 inch greased pan.
Remove from oven and let brownies cool completely.
Heat hot fudge in the microwave for about 30 seconds until you can pour or easily spread it. Spread 1/4 cup of hot fudge on top of the brownie evenly.
Take a 1/4 cup of the Breyers Real Fruit Mixed Berry Topping and drop it teaspoon at a time scattered on top of the hot fudge. Take the back of a spoon or a knife and swirl the berry topping into the hot fudge. Let cool for about 5 minutes. You don't want to put the ice cream on really hot hot fudge so you want it to cool.
Carefully spread softened vanilla ice cream over the hot fudge covered brownies. I let the ice cream container sit on the counter for about 10 minutes to soften and then put it in the microwave for about 20 seconds to make it soft enough to spread but not liquidy. The easiest way to do this is to take a spatula and kind of slice pieces of the softened ice cream off and lay on the hot fudge. Then carefully blend the pieces of ice cream together with the spatula. You won't need to use the entire half gallon - only about 3/4 the container.
Sprinkle the macadamia nuts evenly on the ice cream followed by the fresh raspberries. Drizzle remaining 1/2 cup of hot fudge on top of the raspberries and nuts. You can also drizzle 1/4 caramel on top but that is optional.
Put in freezer right away! It will need to be in the freezer for at least 6-8 hours before it is ready to serve. I highly recommend making this the day before serving. The ice cream will be too liquidy otherwise. When the dessert is frozen all the way through, slice into pieces and serve with fresh raspberries on the side. If you have trouble cutting the dessert, run your knife through warm water first to heat it up.