Add one packet of Jell-O to 2 cups of boiling water. Mix the Jell-O until the gelatin dissolves. Let it cool down (but not set) before adding it to the cream.
Beat Greek Yogurt with condensed milk for 30 seconds. Scrape down cream from the sides of the mixer bowl with a spatula and beat again for 30 seconds. Add thawed cool whip and beat for more 30 seconds (scraping down the cream as needed), or until all is combined and smooth in texture.
Slowly pour in cooled Jell-O to the cream with the mixer running on low speed. After all the Jell-O is in the cream increase mixer speed to medium and beat for 30 seconds. Scrape down the sides of the bowl to make sure all the cream and Jell-O are mixed together well and has a nice smooth texture.
Divide the mousse between six 8 oz. glasses, ¾ full. Tap each glass to level the mousse in the glasses. Lay out 6 -7 fresh raspberries on top of the mousse in each glass. Place mousse glasses into the fridge to set before adding the clear Jell-O. While the mousse sets in the fridge, prepare the topping (second pack) Jello-O by following the instruction on the package. Let the Jell-O cool to room temperature. Remove cups from the fridge, pour cooled Jell-O to the top of all the glasses. Place cups back into the fridge to set completely.