1Spread raspberry jam over bottom of crust. Sprinkle 3/4 cups fresh raspberries over jam.
2Beat cream cheese in large mixer bowl until creamy. Gradually add evaporated milk, pudding mixes and lemon peel. Beat for 2 minutes on medium speed until well blended. Gently stir in half of whipped topping. Spoon into crust; top with remaining whipped topping. You could add a drop of yellow food dye here for a pale yellow topping.
3Refrigerate for 2 hours or until set. You can garnish with remaining raspberries and additional lemon zest.