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Prep Time: 7 Minutes Cook Time: 3 Minutes |
Ready In: 10 Minutes Servings: 12 |
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This colorful dish can pass for salad or dessert! Your guests will keep coming back for more! *Cooks note: The raspberries are 1/2 of a 12 oz pkg. of frozen raspberries. Make sure that the puddings mixes are COOK & SERVE , and NOT Instant pudding mixes. Preparation time does NOT include chilling time. Ingredients:
1 (3 ounce) box raspberry jell-o gelatin |
1 (3 ounce) box jello tapioca cook & serve pudding |
1 (4 1/2 ounce) box vanilla cook & serve pudding |
3 cups water |
1 (8 ounce) container cool whip |
6 ounces frozen raspberries |
Directions:
1. In a saucepan, combine raspberry jello, tapioca pudding, and vanilla pudding with 3 cups of water. Heat to a boil and bubbles form. Cook for 3 min., stirring constantly.
2. Remove from heat and chill in refrigerator.
3. When chilled, fold in Cool Whip and 1/2 of a 12 oz pkg. of frozen raspberries.
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