Yield: 8 servings (2 points per serving for blue, green and purple)
Spray a bundt pan with no-stick cooking spray, then add the raspberries.
Pour one pack of Jello into a bowl and add 1 cup of boiling water. Whisk for 3 minutes, until gelatin is dissolved, then add 1 cup of cold water.
Pour Jello into the bundt pan, over the raspberries. Put in the freezer for 30 minutes.
At the end of the 30 minutes, make the second box of Jello by adding 1 cup of boiling water to the Jello. Whisk for 3 minutes, then add the cup of cold water. Whisk in the Cool Whip. Once it is blended together and turns pink pour it over the Jello in the bundt pan.
Refrigerate overnight. You can put the bundt pan in warm water for 3 seconds to get the Jello mold out easily.