Prepare whipped topping as per directions on package. Line a 9x12 loaf pan with plastic wrap, extending slightly over sides. Beat cream cheese, sugar and milk until light and fluffy.Fold in raspberries. Gently fold berry mixture into prepared whipped topping. Spread into lined pan. Cover and freeze for 3 hours or overnight. One hour before serving, place in fridge. Invert onto serving tray and remove plastic wrap. Cut into slices.