STAND cookies, filling-side down, along inside of greased 9-inch springform pan. Set aside.
DISSOLVE gelatin in 1 cup boiling water. Stir in 1 cup cold water. Refrigerate until slightly thickened.
PLACE frozen yogurt in blender container; cover. Blend until smooth. Gradually add gelatin mixture, blending until smooth. Blend gelatin mixture, 1 cup of the whipped topping and lemon peel in large bowl. Spread mixture into prepared pan. Refrigerate 2 hours or until firm. Garnish with remaining whipped topping and raspberries.