ADD pomegranate juice to raspberry gelatin mixes; stir 2 min. until completely dissolved. Pour into 9-inch square pan sprayed with cooking spray. Refrigerate 40 min. or until firm. Cut into 8 stars with 2-inch star-shaped cookie cutter, then cut remaining gelatin into 1/2-inch cubes. Refrigerate until ready to use.
MEANWHILE, sprinkle unflavored gelatine over cold water; let stand 5 min. or until softened. While gelatine is softening, bring milk just to simmer in medium saucepan on medium heat. Add sugar and unflavored gelatine; cook and stir 2 min. or until sugar is dissolved. Cool 5 min. Whisk in yogurt until blended. Refrigerate 25 min. or until thickened but not set.
ARRANGE gelatin stars on bottom of 6-cup mold sprayed with cooking spray; spoon 3/4 cup yogurt mixture over stars. Refrigerate 15 min. or until set but not firm. Add remaining yogurt mixture to mold; top with gelatin cubes. Refrigerate 3 hours or until firm. Unmold dessert just before serving. Garnish with pomegranate seeds.
