Layered Raspberry Dessert - cooking recipe

Ingredients

1 pkg. white angel food cake mix
1 (3 oz.) pkg. raspberry jello
1 c. boiling water
1 (10 oz.) pkg. frozen, sweetened raspberries
1 (8 oz.) low-fat raspberry yogurt

Preparation

Bake and cool cake as directed on package. Cut vertically in half. Freeze one half for later use. Tear the other half into 3/4-inch pieces.