Step 1

In a small bowl, whisk together the pudding and milk until smooth.

Step 2

Fold in all but ¾ cup of Cool Whip.

Step 3

In another small bowl, mix together the lemon pie filling and remaining ¾ cup Cool Whip.

Step 4

Place 7 crackers in a single layer in a 9x13 baking dish.

Step 5

Spoon half of the pudding mix over the graham crackers.

Step 6

Sprinkle half of the raspberries over the pudding.

Step 7

Place 7 graham crackers over the raspberries. Press down lightly.

Step 8

Spoon all of the lemon pie filling mixture over the graham crackers and spread out evenly.

Step 9

Layer another 7 graham crackers over the lemon filling.

Step 10

Spoon the remaining pudding over the crackers.

Step 11

Arrange the rest of the raspberries over the pudding.

Step 12

Cover with plastic wrap and refrigerate for at least 4 hours or overnight.