1. Crush 2 cups berries in medium saucepan with fork or potato masher. Add remaining whole berries, sugar and tapioca; mix well. Stir in water. Let stand 5 min.
2. Bring to full boil on medium heat, stirring constantly. Pour into bowl. Cool slightly; cover with plastic wrap.
3. Refrigerate 3 hours or until thickened. Spoon evenly into 6 dessert dishes. Serve topped with Cool Whip.
Serving Suggestion: Spoon over a serving of angel food cake or pound cake.