1 box Jello tapioca pudding
2 c. milk
1/2 pkg. frozen raspberries, thawed
2 c. Cool Whip

Empty contents of Jello package into saucepan and slowly stir in milk. Cook over medium heat, stirring constantly until mixture just starts to boil. Remove from heat. Cool. (To eliminate formation of skin place plastic wrap or waxed paper directly on pudding.) After cooling, mix raspberries and Cool Whip and pudding all together and spoon into individual containers. Serves 5.