1 small box raspberry jello
2 small boxes tapioca pudding
12 ounce frozen raspberries
8 ounce coolwhip
3 cups water
Boil 3 cups water. Add jello and pudding; cook for 3-5 minutes. Let stand a few minutes. Add raspberries. Put in refrigerator until set or overnight. Fold in coolwhip before serving.
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