Post by Chris in NM on Jul 20, 2008 12:00:12 GMT -6
Fluffy Raspberry Tapioca Pudding
1 egg 2-3/4 cups milk 1/3 cup sugar 3 Tbsp. MINUTE Tapioca 1 tsp. vanilla 1 cup thawed COOL WHIP Whipped Topping 2 Tbsp. seedless raspberry jam
BEAT egg and milk in medium saucepan with wire whisk until well blended. Stir in sugar and tapioca. Let stand 5 min. BRING to full rolling boil on medium heat, stirring constantly. Remove from heat. Stir in vanilla. Pour into medium bowl. Place plastic wrap directly on surface of pudding. REFRIGERATE 1 hour or until cooled. (Pudding thickens as it cools.) Gently stir in whipped topping. Add jam; stir slightly to swirl.