I actually don't know what this recipe is called, and it's so delicious it doesn't need a name. It's smooth and sweet but not too sweet. My sister makes it for her work parties, and the girls call it "Pink Fluff."
Ingredients
6 oz. frozen raspberries
3 oz. package Cook N Serve vanilla pudding
3 oz. package Cook N Serve tapioca pudding
3 oz. package raspberry jello
3 cups of water
18 oz. cool whip
Directions
1. Thaw raspberries and cool whip.
2. Mix the vanilla pudding, tapioca pudding, and raspberry jello in a medium saucepan. Add 3 cups of water.
3. Cook over high heat stirring constantly with a wire whip until you see a couple bubbles. (Do not let it get to a rolling boil.) Take off heat.
4. Put pan in fridge and chill for four hours.
5. Add cool whip and pudding mixture to bowl and mix with electric mixer until somewhat smooth. There is tapioca pudding, so it won't be completely smooth.
6. Fold in raspberries. Enjoy!
Heather
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