3 T. tapioca pudding
1 sm box raspberry Jello
1 sm pkg. vanilla cook and serve pudding
1 10 oz bag frozen raspberries
1 8 oz container cool whip
Boil 3 cups of water. Add tapioca, jello and pudding. Stir on medium heat for 3 minutes. Pour into bowl and chill until firm. Add berries and cool whip.
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