Jell-o pudding cheesecake from Kraft

1. 1/4 cup raspberry preserves
2. 1 HONEY MAID Graham Pie Crust (6 oz.)
3. 1/2 pt. fresh raspberries (about 1-1/3 cups), divided
4. 1 1/2 cups cold milk
5. 2 pkg. (4-serving size each) JELL-O Cheesecake Flavor Instant Pudding &
6. Pie Filling
7. Grated peel from 1 medium lime (about 1 tsp.)
8. 2 cups thawed COOL WHIP Whipped Topping

Spread preserves onto bottom of crust; top with 1 cup of the raspberries. Pour milk into large bowl. Add dry pudding mixes and lime peel. Beat with wire whisk 2 minutes or until well blended. (Mixture will be thick.) Gently stir in whipped topping. Spoon over raspberries in crust. Refrigerate 3 hours or until set. Top with remaining raspberries just before serving. Store leftover pie in refrigerator.