AKA potpourri. This made our house smell so good! We chose raspberries for the fruit in this salad, but I am ready to try more fruits and jello flavors. Perfect for a potluck or as a side dish for a family get together, this dish is so light and cool, perfect for spring!
Ingredients:
1 small box raspberry jello
2 small boxes tapioca pudding
12 ounce frozen raspberries
8 ounces cool whip
3 cups water
2 small boxes tapioca pudding
12 ounce frozen raspberries
8 ounces cool whip
3 cups water
Boil 3 cups water. Add jello and pudding; cook for 3-5 minutes. Let stand a few minutes.
Add raspberries. Put in refrigerator until set or overnight.
Fold in cool whip before serving.
Today is our Wedding Anniversary. Happy Anniversary, Honey! I love this dish (with raspberries) almost as much as I love my wife. Please make it again with raspberries!
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