1 pkg. raspberry Jello
2 c. water (1 hot, 1 cold)
1 pkg. tapioca pudding
1 pt. milk
2 oatmeal cookies
1 tsp. vanilla

In Pyrex square pan mix Jello and 1 cup boiling water. Dissolve Jello, then add cold water. Refrigerate until solid. In pan add tapioca to pint of milk. Do not boil. Tapioca will thicken some. Add vanilla. Then add to solid Jello. Crumble cookies over puddings. Serve when cool.