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A yummy, fluffy salad of a fruit variety. I think raspberry is best, but I have used orange & blackberry. Just match your fruit to the jello you use. I double it to serve a crowd. Start making the night before as it needs to set up really well.
Pour the three dry boxes of pudding and jello into a medium saucepan. Add the three cups of water and stir until mixture is dissolved. Bring to a boil and let boil a full minute.
Pour into a large bowl and let it set up in the fridge overnight. It needs to be very well set. When ready to serve, stir up the mixture a bit to loosen it up. Add 8 ounces of cool whip and mix together until pretty well blended. There will be small lumps from the tapioca. Don’t try to stir these out. Finally, add the fresh raspberries and fold in carefully. Try to leave them mostly whole.