Red Raspberry Jello Cream
1 small vanilla pudding – cook and serve
1 small tapioca pudding – cook and serve
8oz tub of cool whip
Take 3 cups water – add the 2 puddings and the Jello mix to it and cook over a medium heat until it starts to boil. Boil for three minutes. Let the pudding mixture cool completely and then add 8 oz Cool Whip and at least two cups raspberries – thawed and drained – fold all together and refrigerate until serving.