Prepare pudding mix according to package instructions. Place in freezer until cold, stirring often, about 15 minutes.

Line bottom of 8-inch-diameter glass bowl that is 4 to 5 inches deep (about 15-cup capacity) with layer of cookies.

Pour half of custard mix over top of cookies. Sprinkle fresh raspberries on custard and crush some of the cookies enough to cover custard.

Top with remaining custard and cover; chill 2 hours. (Can be made 1 day ahead. Keep chilled.)

Beat cream in large bowl until stiff peaks form. Spoon cream onto edge of the trifle.

Garnish remaining raspberries in center and cut 6 Thin Mints in half and place along edge of trifle, sticking up out of the whipped cream.

Cook notes: frozen raspberries can be used, but make sure to drain well and serve same day since frozen raspberries tend to become runny and can take away from presentation.