Place the dry jello mix into a bowl.
Boil 1 cup of water in the microwave.
Pour boiling water over dry jello mix and stir until it is dissolved.
Set it aside until it becomes room temperature.
Add 1 cup of Greek yogurt to the room temperature jello.
Whip the mixture with a whisk or a hand mixer (I like to use the mixer).
Pour the jello yogurt mixture into a prepared store-bought graham cracker pie crust shell.
Place it in the refrigerator for at least 6 hours or overnight.
Once the pie is set and not jiggly, top it with Cool Whip, fresh raspberries, and sprinkles.