Raspberry Salad

2 (10 ounce) packages frozen raspberries
2 small packages raspberry Jell-O
2 small packages tapioca pudding
1 large container Cool Whip

Drain 2 packages of the frozen raspberries. Save juice. Add enough water to juice to make 3 cups. In a saucepan put liquid, 2 packages raspberry Jello and 2 packages tapioca pudding. Bring to a rolling boil. Stir in raspberries. Chill until thickened. Fold in 1 large container of Cool Whip. Chill.