Mix together the pudding, JELL-O, water, and lemon juice in a saucepan over medium heat until it begins to boil.

Remove from heat and pour into a bowl. Refrigerate until mixture has thickened (about an hour).

In the bowl of a stand mixer, add the cold whipping cream and powdered sugar. Beat on high until stiff peaks form.

Add the chilled pudding and JELL-O mixture and beat on medium for about a minute. This will deflate the whipped cream but don't worry it will firm up again in the refrigerator.

Gently fold the fresh raspberries into the raspberry whipped cream mixture.

Spread evenly into a large serving dish. Cover with plastic wrap and chill for at least 2 hours (or overnight) before serving.