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Raspberry Salad Recipe

Ingredients
  • 1 box raspberry jello (small box)
  • 2 boxes Tapioca pudding
  • 2 packages frozen raspberries, thawed
  • 8 ounces whipped topping, thawed
Directions
PREP
20 mins
READY IN
20 mins
  • 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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DRESSING
romaine lettuce
SALAD
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