1 6 ounce prepared shortbread pie crust
1 carton (10 oz.) frozen red raspberries — thawed
2/3 cup sugar
2 Tablespoons unflavored gelatin
1 carton (8 oz.) vanilla yogurt
1 cup sour cream
Drain raspberries, reserving juice. Add enough water to juice to measure 2/3 cup. In saucepan, combine sugar and gelatin; add reserved liquid. Heat and stir until gelatin and sugar dissolve. Remove from heat. Gradually stir in yogurt and sour cream; mix well. Stir in raspberries. Pour into crust. chill until set, about 4 hours. Garnish with whipped topping as desired.