Prepare the Molds:

1. Line a muffin tin with acetate strips or use round mousse ring molds on a baking sheet.

For the Pistachio Crust:

1. In a food processor, pulse pistachios until finely chopped.
2. Add graham cracker crumbs, melted butter, and honey; pulse until combined.
3. Press mixture firmly into the bottom of each mold.
4. Refrigerate for at least 30 minutes.

For the Raspberry Mousse:

1. In a saucepan, cook raspberries and sugar until berries break down (about 5 minutes).
2. Strain mixture to remove seeds and add lemon juice.
3. Sprinkle gelatin over cold water in a small bowl; let stand for 5 minutes.
4. Heat gelatin mixture in microwave for 10 seconds until dissolved.
5. Mix gelatin into warm raspberry mixture; let cool to room temperature.
6. Whip heavy cream until stiff peaks form.
7. Fold raspberry mixture into whipped cream; add pink food coloring if using.
8. Pour over crust layer and refrigerate until set (about 2 hours).

For the Raspberry Jelly:

1. Sprinkle gelatin over cold water and let stand for 5 minutes.
2. Heat gelatin mixture in microwave for 10 seconds until dissolved.
3. Mix raspberry puree, sugar, and dissolved gelatin.
4. Carefully pour over set raspberry mousse layer.
5. Refrigerate until set (about 1 hour).

For the Pistachio Mousse:

1. Bloom gelatin in cold water for 5 minutes.
2. Heat gelatin mixture in microwave for 10 seconds until dissolved; let cool.
3. Beat pistachio paste and cream cheese until smooth.
4. Add powdered sugar and vanilla; mix well.
5. Fold in whipped cream and dissolved gelatin.
6. Add green food coloring if desired for a more vibrant color.
7. Pipe or spread onto the set raspberry jelly layer.
8. Refrigerate for at least 4 hours or overnight.