¼ cup seedless red raspberry jam
1 prepared 9–inch shortbread crumb crust
½ pint (about 1 cup) fresh red raspberries, divided
4 oz. cream cheese, softened
1 can (12 fl. oz.) evaporated milk
2 pkgs. lemon instant pudding and pie filling mix
1 grated lemon peel
1 container (8 oz.) whipped topping, thawed, divided
Additional grated lemon peel (optional)

Spread: raspberry jam over bottom of crust. Sprinkle ¾ cup raspberries over jam.
Beat: 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.
Refrigerate: for 2 hours or until set. Garnish with remaining raspberries and additional lemon zest, if desired, just before serving.