Set aside about 1/2 cup of whole raspberries for garnish. In a small bowl, lightly mash the remaining 1 1/2 cups of raspberries with the granulated sugar. Set aside.

In a medium bowl, whisk together the instant lemon pudding mix and cold milk for 2 minutes until thickened. Let it sit for 5 minutes.

In a separate chilled bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.

Gently fold the whipped cream into the thickened lemon pudding until completely combined and fluffy. Do not overmix.

In small glass jars, alternate layers of the mashed raspberries and the lemon fluff until the jars are filled.

Garnish the top of each jar with the reserved whole raspberries and a sprig of fresh mint. Serve immediately or chill for 1-2 hours before serving.