POUR boiling water over dry jelly powder in large bowl; stir 2 min. until completely dissolved. Add enough ice cubes to apple juice to measure 1-3/4 cups. Add to jelly along with the lemon peel; stir until slightly thickened. Refrigerate 5 to 10 min. if jelly requires more thickening. Stir in whipped topping with wire whisk until well blended.
SPOON 1 Tbsp. of the raspberry puree into each of 12 dessert dishes; top each with about 1/2 cup of the jelly mixture. Drizzle with remaining raspberry puree.
REFRIGERATE 4 hours or until firm. Store leftovers in refrigerator.
serving size = 1/2 cup (125 mL)