1 (6 oz.) box raspberry Jello
1 (3 oz.) box vanilla pudding and pie filling
3 1/2 c. water
1 pkg. (12 - 16 oz.) frozen boysenberries
1 (8 oz.) carton Cool Whip

Mix Jello and pudding in sauce pan and slowly stir in water. Cook until it comes to a boil. Boil 2 minutes. Cool. Refrigerate until slightly jelled. Add boysenberries and fold in Cool Whip.