1 pkg. (3 oz.) raspberry Jello
3/4 c. boiling water
1 carton vanilla yogurt
1 c. whole berry sauce
1 c. whipped topping
1 graham crust

Combine Jello and water into medium bowl. Stir until dissolved. With fork, stir yogurt in container and cranberry sauce to blend - then add to Jello mixing well. Refrigerate, stirring occasionally until mix mounds when dropped from spoon about 1 to 1 1/2 hours. Fold whipped topping into cran mix. Pour into crust. Refrigerate at least 4 hours.