1 (6 oz.) strawberry Jello
2 (3 oz.) cook and serve tapioca
3 c. hot water
1 (8 oz.) thawed Cool Whip
3 c. strawberries, drained

Place the first 3 ingredients in a medium saucepan. Stir constantly on medium heat until the mixture reaches boiling point. Boil 1 minute. Cool until room temperature. Add thawed Cool Whip and strawberries to mixture. Chill in the refrigerator 3-4 hours before serving. Enjoy!