SPREAD raspberry jam over bottom of 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 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.