RESERVE 20 of the raspberries for garnish; refrigerate until ready to use. Mix graham crumbs and margarine; press onto bottom of 9-inch square pan. Refrigerate until ready to use.
BEAT cream cheese spread, marshmallow creme and lemon juice with electric mixer until light and fluffy. Stir in remaining raspberries; spread over crust.
REFRIGERATE at least 4 hours. Top with reserved raspberries just before serving.