Raspberry Salad

1 (3 oz.) pkg. raspberry flavored gelatin
1 (3 oz.) pkg. cook and serve tapioca
1 (3 oz.) pkg. cook and serve vanilla pudding
8 oz. whipped topping
12 oz. frozen raspberries, thawed

Dissolve first three ingredients in 3 cups boiling water and boil for 2 1/2 minutes. Pour into a large bowl and cool completely in the fridge. Fold in whipped topping and berries. Keep chilled until ready to serve. Serves 6.


*You may use 1 cup whipping cream in place of whipped topping. Whip together 1 cup whipping cream, 1/2 teaspoon vanilla and 1 1/2 tablespoons powdered sugar. Fold into salad in place of whipped topping.