1 pkg. white angel food cake mix
1 pkg. (6 oz.) raspberry Jello
1 c. boiling water
2 pkg. (20 oz.) frozen sweetened raspberries
3 cartons (24 oz.) raspberry yogurt

Bake and cool cake as directed on package. Cut cake vertically into halves and freeze one half for future use. Tear other half into about 3/4 inch pieces.

Pour boiling water on jello in mixing bowl; stir until jello is dissolved. Add raspberries; break raspberries apart with fork. Refrigerate Jello mixture until thickened but not set.

Layer half each of: the cake pieces, jello mixture, and yogurt in large clear glass serving bowl; repeat. Refrigerate until firm, at least two hours.