Prepare instant pudding according to the package instructions. Typically this includes adding mix to a large bowl, and adding in 2 cups of cold milk. Whisk until thick. Refrigerate as puff pastry thaws.
Allow puff pastry to full thaw until it is cool and workable.
Preheat oven to 400 degrees Fahrenheit, and line a large baking sheet with parchment paper.
Slice puff pastry into 9 even squares per sheet.
Bake puff pastry for 13-15 minutes. Pastry will rise and be golden brown. Be sure not to over bake or the pastry will get scorched bottoms.
Cool puff pastry for 15 minutes before carefully separating the tops from the bottoms.
Add whipping cream and 2 tablespoons of powdered sugar to the stand mixer bowl. Whip for 3-5 minutes on high speed or until soft firm peaks appear. Do not over whip or you will be making butter. Place whipped cream in a large piping bag.
After each puff pastry square is separated, layer the bottom with 1 tablespoon of lemon pudding.
Add 4-5 raspberries on top of the lemon.
Pipe whipped cream onto each square. Add the top layer of the puff pastry and sprinkle each with a pinch of powdered sugar. Store in the fridge until ready to eat.