Raspberry Tapioca Salad
- 5 C. Water
- 1 C. Small Pearl Tapioca
- 1 (3 oz.) pkg. raspberry gelatin
- 1 to 1 1/2 Pt. fresh or frozen raspberries (thawed)
- 1/2 C. sugar (if berries are unsweetened, use 1 C. sugar)
- 1 (8 oz.) carton whipped topping
Bring water to a boil on range top or in microwave. Add tapioca and boil covered 10 minutes. Remove from heat and let cool 10 minutes covered, until tapioca pearls are transparent. Add gelatin, stir to dissolve. Add sugar, stir to dissolve. Add berries. Refrigerate at least 4 hours or overnite. Stir in whipped topping. Makes a large bowlful. Strawberries and strawberry gelatin may be used.