In a medium bowl, combine 2 cups of graham cracker crumbs and melted butter.
Firmly press into a crust in the bottom of 9x13 glass or porcelain dish, let it chill in the freezer for about 10-15 minutes to firm up.
In large bowl, combine the softened cream cheese, powdered sugar and jam with electric mixer on medium speed until smooth. Beat in 2 cups of the whipped topping. Spread over the cooled crust.
In another medium bowl, beat dry pudding mixes and milk with whisk about 2 minutes or until thick. Spread over cream cheese mixture.
Top with the remaining whipped topping and spread evenly. Refrigerate for at least 2 hours, preferably overnight.
Top with the fresh raspberries, and sprinkle with graham cracker crumbs (you may not use it all), before serving.
Cover and refrigerate any remaining pieces.