Raspberry Yogurt Jello

Ingredients

• 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.

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