2 tbs seedless raspberry preserves, melted
1 pkg 3.4 oz. instant lemon flavored pudding mix (GF)
1 cup of milk
1 tbs lemon juice
1 tsp grated lemon zest
1 cups thawed frozen whipped topping
1 cup fresh raspberries
Spread preserves in the bottom of the dish, (you can put this is a gfree graham cracker crust) In a bowl which together dry pudding mix, milk and lemon juice until smooth. Let stand until thickened, about 5 mins. Fold in lemon zest and 2 cups whipped topping; spoon into bowls (or pie crust). Refrigerate until cold and set at least 4 hours or overnight.