1. In a large bowl, whisk together the instant lemon pudding mix and milk until thickened. Fold in the whipped topping gently to maintain its fluffiness.

2. In a separate bowl, mix the lemon curd with powdered sugar and lemon juice until smooth and well combined.

3. In a 9×13 inch baking dish, spread a thin layer of the pudding mixture on the bottom.

4. Arrange a layer of graham crackers over the pudding mixture to create an even base.

5. Spread half of the lemon curd mixture over the graham crackers and sprinkle half of the fresh raspberries evenly across.

6. Add another layer of graham crackers on top of the lemon curd and raspberry layer.

7. Spread the remaining pudding mixture over the second layer of graham crackers, ensuring it covers the crackers completely.

8. Finish with a final layer of graham crackers and top with any remaining lemon curd mixture. Decorate with the remaining raspberries.

9. Refrigerate for at least 4 hours, or overnight, to allow the flavors to meld and the graham crackers to soften.

10. Slice and serve chilled for a refreshing dessert experience.