Bring the dry Jello and dry Pudding to a boil with the 2 cups of water in a saucepot - stirring constantly. Remove from heat and pour into a large bowl and refrigerate for a least an hour, until mixture is thick, but not firm. Should be cool to the touch.

When cool, beat the Jello/Pudding mixture until creamy (it will lose its gloss).

Gently fold in Cool Whip and drained fruit. Let set in refrigerator for at least until hour until firm.

Serve and watch it disappear.