This recipe comes from some very special friends. When we lived in Ogden in the early 1980's, they babysat Cathi and Dave was our Bishop. When we moved back to Ogden in the 1990's we ended up back in the ward with Dave and Jean. They are special friends and we love them dearly. Vickie does not like tapioca but loves this salad.
Ingredients
3 c. water
1 small raspberry jello
1 small instant vanilla pudding
1 small tapioca pudding
1 package frozen raspberries (thawed) – or 1-2 cups fresh
1 small can crushed pineapple
1 (8 oz.) whipped topping
Directions
Boil water; add puddings and jello. Return to a boil, stirring constantly. Boil 1 minute. Remove from heat and allow to cool completely. Fold in drained fruit and whipped topping. Pour into bowl. Refrigerate at least two hours.
You can use different combinations of fruit and jello to suit your preference.
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