1 (6 oz.) box raspberry gelatin
1 (3 oz.) box vanilla pudding
3 1/2 c. water
1 pkg. (12 to 16 oz.) slightly sweetened frozen raspberries
1 (9 oz.) frozen whipped topping

Mix gelatin and pudding in saucepan, stirring in 3 1/2 cups water (slowly to blend well). Continue stirring until mixture comes to a boil, boil 2 minutes. Allow to cool, refrigerate until slightly jelled. Add raspberries and fold in whipped topping. Sets pretty in a cut glass salad bowl.