From Aunt Louise

Tapioca Fruit Salad
2 3-ounce packages cook-and-serve tapioca pudding mix
3 c. milk
2 c. miniature marshmallows
1 container of whipped dessert topping
1 16-ounce can pineapple chunks
1 16-ounce can fruit cocktail
1 16-ounce can mandarin orange slices

Cook the tapioca pudding with the milk. When the pudding is fully cooked, add the 2 cups of marshmallows and stir until the marshmallows are mostly melted in; leave off the heat to cool. When fully cooled, mix in all the whipped topping. Add the canned fruits, drained, to the pudding mixture. Cover with clear plastic wrap and refrigerate until ready to serve. Top the refrigerated dish with other fruits (sliced bananas, blueberries, raspberries, grapes, strawberries, cherries) or nuts, whatever your heart and tastebuds desire.

tapiocafruitsalad
 

 

 

 

 

 

 
 

 

photo, and decoration, by Rachel

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