Place the dry raspberry Jello mix into a bowl.
Boil 1 cup of water in the microwave.
Pout the boiling water over the dry raspberry Jello 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 use a hand mixer to mix it thoroughly.
Pour the Jello mixture into a prepared store-bought graham cracker crust.
Place it in the refrigerator for 4-6 hours until it is firm.
Follow steps 1-6 again using the blue-colored Jello.
Pour the blue Jello on top of the set red Jello.
Refrigerate for another 4 hours until it is set.
Top it with the Cool Whip and decorate with sprinkles.