Raspberry Cheesecake Pudding Pie

1/4 cup raspberry preserves
1 (9-inch) graham cracker crust
1 cup fresh or frozen raspberries
1 1/2 cups cold milk
2 small boxes Jell-O Cheesecake flavor instant pudding and pie filling
1/2 to 1 teaspoon grated lime or lemon peel
1 (8 ounce) container Cool Whip

Spread raspberry preserves on bottom of crust. Add fresh raspberries.

Pour milk into a large bowl. Add pudding mixes and lime peel. Beat with wire whisk about 2 minutes until smooth and thick. Immediately stir in whipped topping. Spoon over raspberries in crust.

Refrigerate 3 hours or until set. Garnish with more fresh raspberries.