2 (3 oz.) pkg. vanilla tapioca pudding, not instant
1 (3 oz.) pkg. raspberry Jello
8 oz. Cool Whip
2 1/2 c. cold water
10 oz. pkg. frozen raspberries

Combine pudding mix, Jello, and water in a saucepan and bring to a boil. Add raspberries. Cool. Add Cool Whip. Pour into serving bowl and chill until set.