1 sm. pkg. raspberry Jello
2 sm. pkg. tapioca pudding
1 envelope unflavored gelatin
8 oz. Cool Whip
1 sm. pkg. frozen raspberries, thawed

Mix together Jello, gelatin, and pudding mix. Dissolve in 3 cups of boiling water. Set in refrigerator to cool, stirring occasionally. When partially set, 1 hour, add raspberries and Cool Whip. Beat with mixer. Pour into bowl. Set in refrigerator. (Other fruits may be substituted.) Easy to make ahead; keeps several days in refrigerator.