Raspberry Fluff Jello Salad

Ingredients

• 3 cups water
• 3 oz package instant vanilla pudding
• 3 oz package instant, or cook and serve tapioca pudding
• 3 oz package raspberry jello
• 8 - 12 oz frozen whipped topping, thawed (cool whip)
• 1 pint fresh raspberries, plus extra for topping

Instructions

1. 1

   In a saucepan, bring water to a boil. Whisk in pudding mixes and jello. Return to a boil, stirring constantly, and boil for 1 minute. Remove from the heat, pour into a container, and cool completely.

2. 2

   Refrigerate jello mixture for several hours or overnight. Gently fold in cool whip and raspberries, being careful not to stir to vigorously. Keep refrigerated until ready to eat.

3. 3

   Top with additional raspberries and serve.