Stir together vanilla Greek yogurt and whipped topping.

Stir in lemon cake mix.

Heat 1/2 cup of raspberry preserves in microwave for 30 seconds. Stir until smooth.

Stir 1/4 cup preserves into lemon dip.

Dollop the remaining raspberry preserves in 4 or 5 blobs on top of the dip. Use a knife to swirl the preserves through the top, back and forth, and then up and down, across the dip.

Refrigerate for at least an hour before serving.