This is the yummiest jello salad I've had. (I wish I knew how to capture how good it is with a camera - but have a hard time with food pictures.) And it's super easy too.
Here's how to make it:
You start out with a Cook & Serve Vanilla pudding, Cook & Serve Tapioca pudding and Raspberry Jello.
Stir it all together with 3 c. water.
Bring to a rapid boil.
Pour into pan and let set in fridge. (Next time I'm using a bowl - one less dish to wash)
Stir together with cool whip and fresh or frozen fruit. (I used some of the raspberries we froze during the summer.)
Raspberry Jello Salad
3 oz. Cook and Serve Vanilla Pudding
3 oz. Cook and Serve Tapioca Pudding
3 oz. Raspberry Jello
3 c. water
1 container Cool Whip (I only used about 1/2)
fresh or frozen fruit
Mix together puddings, jello and water. Bring to a rapid boil.
Let set in fridge. Stir in cool whip and fruit.
I absolutely loved this with raspberries, but you could use any fruit and any jello flavoring as well.
I hope you like it too.
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