Raspberry Tapioca Jello Salad

This is our favorite Jello Salad. It is perfect for summer barbecues and potlucks, and is a quick and easy side to go with any meal. The kids always love it too, which is an added bonus. You can mix it up by changing the jello flavor and frozen fruit you use and make it different anytime---try peach jello with frozen peaches, or pina colada jello with frozen mangoes and pineapple. Here is the basic recipe:




Raspberry Tapioca Jello Salad
3 cups water
1 3z raspberry jello
1 3oz cook and serve vanilla pudding
1 3 oz tapioca pudding
2 bags (about 32oz total) frozen raspberries or mixed berries
16 oz cool whip (1 jumbo size or 2 regular size)

In sauce pan heat water until almost boiling and stir in dry ingredients. Make sure they dissolve and cook until it comes to a full boil and gets thick (about 2 minutes). When pudding mixture has cooled fold in fruit and put in fridge to cool. When cold, mix in cool whip and refrigerate over night or until set up (about 3-4 hours usually seems good). Serves 12. Enjoy!