Make the Filling: In a large mixing bowl, beat cream cheese until smooth. Add sweetened condensed milk, lemon juice, and lemon zest. Mix until creamy and well combined.

Fold in Whipped Topping: Gently fold in the whipped topping until fully incorporated. The mixture should be light and fluffy.

Assemble the Layers: In a 9×13-inch dish, spread a thin layer of the lemon filling on the bottom. Add a layer of graham crackers (breaking as needed to fit). Spread a layer of lemon filling over the crackers, then scatter raspberries over the filling.

Repeat: Continue layering graham crackers, lemon filling, and raspberries until all ingredients are used, ending with a layer of the lemon mixture on top.

Chill: Cover and refrigerate for at least 4 hours, preferably overnight, to allow the graham crackers to soften and flavors to meld.

Serve: Top with extra whipped topping, fresh raspberries, and a sprinkle of lemon zest before serving.