1 (3 oz.) raspberry Jello
1 c. boiling water
1/4 c. sugar
1 sm. raspberry yogurt
1 can drained, crushed pineapple
1 sm. container Cool Whip

Mix together Jello, boiling water, and sugar. Let partially set. Add yogurt, pineapple, and Cool Whip. Stir well. Refrigerate overnight.