Raspberry Fluff Jell-O Salad

We had this for Easter dinner and it was a HUGE hit!  I'm not a big fan of Jell-O salads when they are on the holiday tables and I can't decide whether it's an issue of texture or flavor.  This salad is pretty plane jane...but explodes with a tart, yet still sweet, flavor.  The kids loved it, the adults savored it, and by the end of the meal...every last bit was gone.  This will definitely be a recipe repeat at our house!!

1 (4.6 ounce) package Cook and Serve vanilla pudding (instant pudding will not work)

1 (6 ounce) package raspberry jell-o

2 cups water

1 teaspoon lemon juice

1 (16 ounce) container Cool-Whip (lite or fat-free is fine)

2 cups raspberries (sometimes I add blackberries and blueberries too! Any fresh/frozen berries will do)

Mix together pudding, Jell-O, water, and lemon juice in saucepan over medium heat until it boils. Once it comes to a full rolling boil, remove from heat and pour into large bowl. Cover with plastic wrap and refrigerate until mixture has thickened (about an 1-2 hours).

With an electric mixer, beat Jell-O until creamy. Gently fold in Cool Whip and raspberries until completely mixed together. Stick back into the fridge and chill for about an hour before serving.