1 pkg. white angelfood cake mix
1 pkg. (3 oz.) raspberry Jello
1 c. boiling water
1 pkg. (10 oz.) frozen sweetened raspberries
1 carton (8 oz.) lowfat raspberry yogurt

Bake and cool cake as directed on package. Cut cake vertically into halves. Freeze half for future use. Tear other half into about 3/4 inch pieces. Pour boiling water on Jello in bowl; stir until Jello is dissolved. Add raspberries; break raspberries apart with fork. Refrigerate Jello mixture until thickened but not set, about 15 minutes. Layer half each of the cake pieces, Jello mixture and yogurt in 1 1/2 quart serving bowl; repeat. Refrigerate until firm at least 2 hours. 8 servings.