Raspberry Salad


  • 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.

View full recipe at RecipeTips.com


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