| | Directions |
- 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 whipped topping.
- Refrigerate until set.
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Prep Time: 20 minutes
|  | | Ingredients | | - | | 1 box raspberry jello (small box) |
| - | | 2 boxes Tapioca pudding |
| - | | 2 packages frozen raspberries, thawed |
| - | | 8 ounces whipped topping, thawed |
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