Raspberry Yogurt Jello
- 5 container raspberry yogurt (6 ounce container)
- 8 ounce(s) Cool Whip
- 2 cup(s) frozen raspberries, thawed
- 1 cup(s) boiling water
- 1 box(es) raspberry jello (small box)
- ½ cup(s) cold water
In small bowl, boil 1 cup water; add Jello. Stir until dissolved and add 1/2 cup cold water. Stir and refrigerate. In another container, combine yogurt and Cool Whip. When Jello is almost set, add to yogurt mixture. Stir in berries. Refrigerate.