Place the bottom half into the bread pan, cut side up and gently press into the Cool Whip mixture. Spread remaining lemon curd over the cake. Arrange fresh raspberries in a single layer over the Lemon Curd layer.
Spread remaining cool whip mixture over the raspberries. Spread a layer of raspberry sauce over the other piece of the cake and place sauce side down in the pan. Spread 3/4c. cool whip mixture over the top of cake. Refrigerate remaining cool whip mixture.
Cover with saran wrap and place in the freezer for 5 hours. Remove the cake onto a serving plate. Use a pastry bag to pipe Cool Whip stars on the cake. Arrange raspberries on the top of the stars. Return to the freezer. Remove from the freezer 10 minutes before serving.