Stir 3/4 cup boiling water into 1 package gelatin in large bowl at least 2 minutes until dissolved. Refrigerate 1 hour until slightly thickened (consistency of unbeaten egg whites). Stir in yogurt and 1/2 cup raspberries. Reserve remaining raspberries for garnish.
2.
Pour gelatin mixture into serving bowl. Refrigerate 2 hours until set but not firm (should stick to finger when touched and should mound). Drain peaches, reserving juice. Add cold water to juice to make 1 cup; set aside.
3.
Stir remaining 3/4 cup boiling water into remaining pkg gelatin in large bowl at least 2 minutes until dissolved. Stir in juice/water mixture. Refrigerate about 1 hour until slightly thickened. Reserve several peach slices for garnish; chop remaining peaches. Stir chopped peaches into slightly thickened gelatin. Spoon over gelatin layer in bowl. Refrigerate 3 hours until firm. Top with reserved peach slices and raspberries.
