Meanwhile, in large bowl combine cranberry sauces and lemon peel; reserve and refrigerate 1/3 cup for garnish. Stir marshmallow creme into remaining cranberry mixture until well blended. Gently fold in whipped topping. Spoon mixture evenly into baked crust. Freeze 2 hours for a soft, creamy dessert, or cover with foil and freeze longer for a firmer texture. Before serving, spoon reserved 1/3 cup cranberry mixture in ring near outer edge of pie. If desired, garnish with fresh raspberries and mint leaves.