- 1 small box raspberry jello
- 2 regular box Tapioca pudding
- 2 boxes frozen raspberries
Drain juice from raspberries and add water to equal 3 cups of liquid. In a saucepan, bring the above liquid, raspberry jello and tapioca to a rolling boil. Let cool. When jello mixture begins to set, fold in raspberries and regular size Cool Whip. Refrigerate until set.