Raspberry Tapioca Salad - cooking recipe

Ingredients

5 c. boiling water
pinch of salt
1 c. tapioca (not Minute)
1 (3 oz.) pkg. raspberry Jell-O
1 c. sugar
1 c. water
1 (10 oz.) pkg. frozen raspberries
2 to 3 c. Cool Whip

Preparation

Cook 1 cup tapioca, pinch of salt and 5 cups boiling water for 20 minutes, stirring often.
Take off heat and add one package of raspberry Jell-O, 1 cup sugar and 1 cup water.
Mix well.
Put in bowl and set in refrigerator.
Stir often until set.
Next day, add frozen raspberries and Cool Whip.