In a large mixing bowl with a hand mixer, beat together the cream cheese and powdered sugar until creamy and smooth. Set aside.
In a separate mixing bowl, whisk together the milk and pudding mix until thick, about 2 minutes.
Pour the pudding mixture into the cream cheese mixture and beat until evenly combined. Stop the mixer to scrape down the sides of the bowl as needed.
Add 8 ounces of Cool Whip to the filling and mix until just combined. Gently fold in the lemon zest with a rubber spatula.
Spread 12 ounces of raspberries over the bottom of the pie crust in an even layer. (The bottom should be completely covered.) Pour the lemon filling into the pie crust over the raspberries, and smooth out the top with a rubber spatula. Refrigerate for at least 2 hours or until set.
Just before serving, top the pie with the remaining Cool Whip, raspberries, lemon wedges, and mint leaves. Cut into 8 slices and serve chilled.
Notes
Store leftover pie in an airtight container in the fridge for up to 1 week. This pie can be frozen and stored for up to 2 months in the freezer in an airtight container. You can also serve it frozen, this makes slicing the pie super easy too.
I like to make this pie in a deep-dish pie plate with a homemade graham cracker crust. You can use a store-bought crust, just be sure to fill the pie crust as needed since they're usually a bit smaller than homemade. Fill the bottom of the crust with just enough raspberries to cover, and then pour in enough filling to reach the top of the crust. (You may end up with extra of each.)