4 c. water
1/2 c. sm. pearl tapioca
1/2 c. sugar
1 (3 oz.) pkg. raspberry Jello
1 sm. Cool Whip
1 pkg. frozen raspberries

Bring water to a boil, add 1/2 cup tapioca, boil and add sugar. Cook until tapioca is clear. Add Jello to this and cool overnight. Before serving, add Cool Whip and thawed raspberries. Mix well.