Raspberry Tapioca Pudding Dessert - cooking recipe

Ingredients

1 (3 ounce) package cook and serve tapioca pudding
1 (3 ounce) package cook and serve vanilla pudding
1 (3 ounce) package raspberry gelatin
3 cups water
1 (8 ounce) container Cool Whip
1 1/2 pints fresh raspberries

Preparation

Pour the dry puddings and dry jello into a medium pan.
Add the water and stir until well blended.
Bring to a boil and boil for one full minute.
Pour into a large bowl and let it set up in the refrigerator overnight.
When ready to serve, stir up the mixture a bit to loosen it up.
Add the Cool Whip and mix together til pretty well blended.
Add the raspberries.