ADD boiling water to combined gelatin mix and lemon zest in large bowl; stir 2 min. until gelatin is completely dissolved. Add enough ice to apple juice to measure 1-3/4 cups. Stir into gelatin until slightly thickened. Whisk in COOL WHIP.
BLEND raspberries in blender until smooth; spoon half evenly into 10 dessert dishes. Top with gelatin mixture and remaining raspberry sauce.
REFRIGERATE 4 hours or until firm.