Place rolls on a sprayed plate and cover with sprayed plastic wrap...thaw and let rise.
Roll dinner rolls out to fit desired size cookie cutter and cut.
Place on parchment lined baking sheet.
Let rise until doubled.
Heat to medium, 2 inches oil in small saucepan or skillet.
Fry dough 10 to 15 seconds on each side...turn carefully!
Place on paper towels to drain and cool.
Whisk together cream cheese, lemon curd and sugar.
Fold in Cool Whip and set aside.
Fold raspberries into pie filling saving some for garnish.
Slice donuts in half with a serrated knife.
12. Top bottom with 1/6 lemon curd.
13. Top lemon curd with raspberry pie filling.
14. Put remaining donut top on, add raspberries and dust with powdered sugar.