Raspberry Tapioca Salad

This is a tasty and very refreshing salad. This photo does not do it justice. Last time I made it it wasn't so red. I think today I used the large package of jello when I was supposed to use the smaller package. It tasted great though!


Ingredients:
3 cups water
1 (3ounce) package of raspberry Jell-O
1 (3.4-ounce) package instant vanilla pudding
1 (3 ounce) package tapioca pudding
1 (10 ounce) package frozen raspberries, thawed
1 (8 ounce) can crushed pineapple, drained
1 (8 ounce) container Cool Whip, thawed

Directions:
-In a large saucepan, bring the water to a boil.
-Stir in the jellos and puddings with a whisk.
-Bring to a boil again, stirring constantly.
-Boil one minutes.
-Remove from heat and cool.
-Fold in raspberries, pineapple and Cool Whip.
-Put it all in one large bowl or individual bowls.
-Chill in the fridge for at least 2 hours.