1 box angel food cake mix
1 pkg (.3 oz) raspberry jello
1 cup boiling water
1 pkg (10oz) sweetened raspberries
1 carton (8oz) raspberry yogurt
*Bake and cool cake as directed. Cut cake vertically in half (freeze 1/2 for later use, or eat now, whatever). Tear into 3/4" pieces.
*Pour boiling water on jello in bowl, stir until dissolved. Add raspberries, separating as you stir. Refrigerate jello mix until thickened but not set, about 15 minutes.
*In 1 1/2 quart serving bowl, layer half each of: cake pieces, jello mix, and yogurt; repeat.
*Refrigerate until firm, at least 2 hours.