1. Add pudding mix to milk; beat with wire whisk or electric mixer 2 minutes. Refrigerate 5 minutes or until thickened. Beat whipping cream in small deep bowl with electric mixer at high speed until stiff peaks form. Fold whipped cream into pudding.
2. In each of 4 parfait or wine glasses, layer 1/4 cup pudding and 2 tablespoons raspberries. Repeat layers. Spoon remaining pudding over berries. Serve immediately or cover and chill up to 6 hours before serving. Just before serving, sprinkle with nuts.