Mix graham crumbs and butter; press firmly onto bottom and up side of 9-inch pie plate. Spoon jam over crust.
Beat cream cheese, dry pudding mix, milk and lemon peel in large bowl with wire whisk until well blended. Gently stir in 1 cup of the whipped topping; pour over jam.
Top with remaining 1 cup whipped topping and the raspberries.
Refrigerate 4 hours or until firm. Store leftover pie in refrigerator.