Strawberry Jello Tapioca Fluff - cooking recipe

Ingredients

1 (3 1/2 ounce) box vanilla pudding mix
1/2 cup tapioca
1 (3 1/2 ounce) box strawberry gelatin
3 cups warm water
2 cups sliced fresh strawberries
1 (8 ounce) container Cool Whip, thawed

Preparation

In a saucepan mix together vanilla pudding mix, tapioca and strawberry gelatin. Stir in warm water. Cook over medium heat until thickened. Remove from the heat and chill in the refrigerator until slightly thickened but not set.
Stir in sliced strawberries; mix well. Fold in whipped topping until blended. Pour into a 9-inch square pan.
Refrigerate 4 hours or overnight.
Cut into squares to serve.