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September 7, 2010

Raspberry Fluff

Bevie’s Raspberry Fluff



Ingredients:

1Small box Jell-o brand raspberry jell-o
1Box non-instant tapioca pudding
1Box non-instant vanilla pudding
3 C.Water
12 oz.Cool Whip (not lite)
1 C.Frozen Raspberries

Directions:

  1. In large pan, stir together pudding mixes and water, bring to boil stirring frequently. Boil until thickened (about 10 minutes).
  2. Let cool 5-10 min. in pan, cover with cling wrap.
  3. Refrigerate overnight.
  4. Fold in cool whip and raspberries
Such a great side dish. and its delish.make it. i dare you.

xoxo

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