Step 1

In a large saucepan, bring the water to a boil. Add the minute tapioca and boil over medium-low heat until clear, stirring occasionally. (It takes approx. 10 minutes.)

Step 2

Remove from the heat and add the sugar, jello, and salt. Stir until dissolved.

Step 3

Cool and refrigerate for at least 4 hours or overnight.

Step 4

Add the thawed cool whip and mix until incorporated and creamy (I use my mixer to do this). Add the sliced strawberries and mix well.

Step 5

Refrigerate until ready to serve.

Step 6

Whip the heavy cream, vanilla, and sugar until thick and creamy.