Raspberry Tapioca Jello Salad

A simple, no-bake salad made with tapioca pudding, raspberry Jello, and fresh raspberries, all topped with whipped topping. It's a cool, creamy treat that's a hit at any event or family dinner.

Ingredients

1 (3oz.) pkg cook and serve vanilla pudding
1 (3oz.) pkg cook and serve tapioca pudding
1 (3oz.) pkg raspberry jello
8 ounce whipped topping
1 small pkg. frozen raspberries
3 cups water

Instructions

Cook the base:
a. In a large pan, bring 3 cups of water to a small boil. Add all the powder mixtures (vanilla pudding, tapioca pudding, and raspberry Jello) at once. Stir well, and keep cooking over medium heat.
b. Continue cooking until the tapioca pudding is done; you’ll know it’s ready when it thickens and becomes translucent.
c. Once thickened, set aside and let it cool.
Chill the mixture:a. When the mixture has cooled enough, place it in the fridge to set (about 2 hours).
Add fruit and topping:
a. Once the mixture has set, add in a small container of Cool Whip and mix well.
b. Gently fold in the frozen raspberries and stir until evenly distributed.
Serve:
a. Chill for another hour before serving. Enjoy this creamy, fruity salad as a sweet side dish for any occasion!

Notes

You can substitute the raspberry Jello with other flavors like strawberry or peach, depending on your preference.
For a more substantial dessert, you can add diced fresh fruit like strawberries, peaches, or pineapple to the mixture.