Crust: grind graham crackers in a food processor until finely crumbled. Add melted margarine and mix well. Evenly divide the crust mixture into each serving cup using a spoon, pressing crumbs down for a packed crust. Add a layer of whole raspberries to each serving cup.
Filling: dissolve raspberry gelatin into boiling water in a mixing bowl. After gelatin is completely dissolved, stir in yogurt and whipped topping using a wire whisk, and mix thoroughly. Evenly divide mixture on top of raspberries in each serving cup and refrigerate for 2 hours.
Kiersten has been a Digital Content Creator with KSAT12 since 2017. She graduated from Texas State University with an electronic media degree and previously worked for the Spurs Sports & Entertainment.