PREHEAT oven to 350°F. Line an 8- x 8- x 2-inch baking pan with Reynolds Parchment Paper, extending paper up sides of pan; set aside.
COMBINE graham cracker crumbs, butter and sugar until well blended. Press into parchment-lined pan. Bake 10 minutes. Cool on wire rack.
COMBINE cream cheese and powdered sugar with an electric mixer until well blended. Add pudding mix, milk and lemon peel; beat 2 minutes or until well blended.
LAYER raspberries evenly on top of baked crust. Pour pudding mixture over raspberries; spread gently to cover berries. Garnish with reserved raspberries. Refrigerate at least 4 hours before serving. Use edges of parchment to lift bars from pan onto a cutting board. Pull back edges of parchment for easy cutting. Cut into 9 squares.