CRUSH 2 cups of the berries in medium saucepan with fork or potato masher. Add remaining 2 cups whole berries, the sugar and tapioca; mix well. Stir in water. Let stand 5 min.
BRING to full boil on medium heat, stirring constantly. Pour into serving bowl. Cool slightly; cover with plastic wrap.
REFRIGERATE 3 hours or until thickened. Spoon evenly into 6 dessert dishes. Serve topped with the whipped topping.
