1/2 c. + 1 tbsp. pearl tapioca
5 c. water
3/4 tsp. salt
1 c. sugar
1 (3 oz.) pkg. strawberry Jello (dry)
1 lg. can crushed pineapple
1 lg. Cool Whip

Bring tapioca, water and salt to boil and cook 15 minutes. Mix in sugar and Jello, refrigerate overnight. Add pineapple and Cool Whip before serving.