2 boxes Jello tapioca pudding
1 box Jello Strawberry Gelatin
2 cups water
1 cup fresh or frozen sliced strawberries
1 small tub frozen whipped topping, thawed
Cook the tapioca with the water until thick. Add the dry gelatin, mix thorougly. Cool completely. Stir in the sliced strawberries then fold in the whipped topping.