- Rinse and cull raspberries. Drain in colander. When berries are surface dry, reserve a few for garnish, arrange the remainder in the bottom of the prepared Graham cracker crumb crust.
- In a large bowl, combine the cream cheese, pudding mix, milk and lemon zest. Whisk or mix until thoroughly blended. Fold in 1 cup of the thawed topping.
- Spoon into Graham cracker crumb crust covering the raspberry layer. Chill in the refrigerator for 4 hours to set the pudding.
- Serving: Give each pie slice a generous dollop of whipped topping and garnish with a raspberry.