This is actually one I stole from Karen at Em's birthday party.
¼ cup seedless red raspberry jam
1 9” crumb crust
½ pt (~1 cup) fresh red raspberries, divided
4 oz cream cheese, softened
1 can (12 oz) evaporated milk
2 pkg (3.4 ea) lemon instant pudding
grated peel of 1 lemon
1 container (8 oz) whipped cream, divided
additional grated lemon peel
Spread jam over bottom of crust. Sprinkle ¾ cup raspberries on top.
Beat cream cheese in large bowl until creamy. Gradually add evaporated milk, pudding mix & lemon peel. Beat 2 minutes on medium speed until well blended. Gently stir in half of cool whip. Spoon into crust. Top with remaining cool whip.
Refrigerate 2 hrs or until set. Garnish with remaining raspberries & lemon zest, just before serving.