In medium bowl, dissolve gelatin in boiling water. Add ice cubes; stir about 2 minutes or until gelatin begins to thicken. With slotted spoon, remove any unmelted ice. Stir in lemon peel and lemon juice.
With wire whisk or electric mixer at low speed, thoroughly blend whipped topping into gelatin. Refrigerate until set, about 1 hour.
Meanwhile, in blender or food processor, place raspberries and powdered sugar. Cover; blend until smooth. Place strainer over small bowl; pour berry mixture into strainer. Press mixture with back of spoon through strainer to remove seeds; discard seeds.
Into each of 4 dessert dishes, spoon about 1/2 cup lemon mixture. Top each with 2 to 3 tablespoons sauce. Garnish with fresh berries and mint.