Lemon Raspberry Pie

2 c cold milk
2 pkg lemon flavor instant pudding mix
1 graham cracker pie crust
1 container whipper topping
1 cup raspberries

Beat milk and dry pudding mixes with whisk for 2 minutes until well belnded
Sppon 1 1/2 c of the pudding into crust.
Top with raspberries.
Gently fold in 1 1/2 c whipped topping into ramaining pudding.
Spoon over pie.
Refrigerate for 3 hours.
Top with remaining whipped topping just before serving.