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