Raspberry-Lemon Chiffon Icebox Cake

Coat an 8x4-inch loaf pan with cooking spray. Line it with a double layer of plastic wrap, letting it overhang 2 inches on the sides.

Combine raspberries and 1/4 cup water in a large saucepan; mash the berries. Bring to a boil. Reduce heat and simmer, uncovered, for 10 minutes. Press the mixture through a fine-mesh sieve; discard the seeds. Return to the saucepan and stir in sugar. Return to a simmer and cook until reduced to 1/2 cup, about 10 minutes more. Let cool slightly.

Add the remaining 1/4 cup water to a small saucepan. Sprinkle gelatin on top; do not stir. Let stand 5 minutes. Heat over medium heat, stirring, just until the gelatin is dissolved. Stir the gelatin mixture into the berry mixture. Stir in 1/2 cup whipped topping until combined. Fold in another 1/2 cup whipped topping until no streaks remain. Spoon the mixture into the prepared pan. Cover and refrigerate until set, about 1 hour.

Whisk milk and pudding mix in a medium bowl until thick. Whisk in one-third of the remaining whipped topping until combined. Fold in the remaining whipped topping until no streaks remain. Spread over the raspberry layer.

Combine graham cracker crumbs and melted butter in a small bowl. Gently press the mixture onto the pudding layer. Cover and refrigerate for 1 to 8 hours.

Using the overhanging plastic wrap, lift the cake out of the pan. Invert onto a serving plate and garnish with raspberries and mint, if desired.