Strawberry Tapioca Salad

2 packages vanilla tapioca pudding mix, the Cook & Serve kind
(4 serving size each)
1 large package (6 oz.) strawberry Jell-O
3 cups water
1 container (8 oz.) frozen whipped topping, thawed
1-1/2 cups cut up fresh strawberries (can use frozen berries, thawed and
drained well)

Mix tapioca pudding and Jell-O with the water and boil rapidly for 1 minute over medium heat, stirring. Chill until thickened. Fold in whipped topping and strawberries. Put into a 9 x 12 inch dish and refrigerate until firm. Cut into squares to serve and if desired can put cut salad on small lettuce-lined plate.

Note: It is also very good, using raspberry flavored Jell-O and raspberries, in place of the strawberries.