1 (6 oz.) raspberry Jello
1 can peach pie filling, 21 oz.
12 oz. pkg. whole frozen raspberries
1 tsp. lemon juice
1 c. boiling water

TOPPING:

1 (8 oz.) carton Cool Whip
8 oz. plain yogurt
3 tbsp. peach preserves

Pour boiling water on Jello in bowl. Stir until dissolved. Stir in frozen raspberries, pie filling and lemon juice. Refrigerate until firm.

Mix topping ingredients together and spread on.