5 c. boiling water
Pinch of salt
1 c. tapioca balls (not minute)
1 (3 oz.) pkg. raspberry Jello
1 c. sugar
1 c. water
1 (10 oz.) pkg. frozen raspberries
2-3 c. Cool Whip

Cook tapioca, salt and boiling water for 20 minutes, stirring often. Take off heat and add Jello, sugar and 1 cup water. Mix well. Pour in bowl and set in refrigerator, stir often until set. Next day, add frozen raspberries and Cool Whip.