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.