5 1/2 c. water
3/4 tsp. salt
1/2 c. plus 1 tbsp. Reece brand small pearl tapioca
1 c. sugar
1 sm. box strawberry Jello
Fresh or frozen strawberries, well drained
1 (8 oz.) Cool Whip

Bring water and salt to a boil and add tapioca. Cook slowly for about 25 minutes. Remove from heat and add sugar and Jello. Stir until dissolved. Cool and refrigerate overnight. Add strawberries and Cool Whip. Stir well.