Spread raspberry jam over bottom of pie crust. Sprinkle 3/4 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 min. on med speed until well blended. Gently stir in half of cool whip, spoon into crust, top with remaining cool whip.
Refrigerate 2 hours before serving. Garnish with remaining raspberries and additional lemon zest.
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