Preheat oven to 350°F. In greased 8x8 pan.

Press crust mix firmly into bottom of pan and bake 8-10 minutes. (Crust will be pale.)

Carefully spread raspberry preserves or jam over crust.

In separate bowl, stir eggs and water together until eggs are well incorporated. Add full pouch key lime filling mix and stir with a whisk until smooth.

Fold chopped raspberries into key lime filling and pour over the hot crust.

Bake 28-32 minutes or until center does not jiggle when shaken and top begins to brown.

Cool thoroughly in fridge for 1-2 hours.

Sprinkle with powdered sugar and garnish with more fresh raspberries