Post by chief_cook2 on Aug 13, 2005 7:55:53 GMT -6
Orange Tapioca Salad
2 to 3 ounce package Orange Tapioca Pudding
2 cups milk (add a little Tang)
2 to 3 ounce package lemon jell-o
2 cups fruit juice (from drained fruits), (add water to get 2 cups)
11 ounce can mandarin orange, drain and reserve juice
13 ounce can pineapple tidbits, drain and reserve juice
15 ounce can fruit thingytail, drain and reserve juice
1 pint heavy whipping cream, whipped
In a small saucepan, cook the tapioca with milk and boil until it
thickens. In another saucepan, bring the fruit juice/water to a boil,
mix with lemon jell-o. Remove from heat and combine pudding and jell-o
together. Mix well. Set aside and allow to cool. When cool, add fruit
and whipped cream. Set overnight in refrigerator
2 to 3 ounce package Orange Tapioca Pudding
2 cups milk (add a little Tang)
2 to 3 ounce package lemon jell-o
2 cups fruit juice (from drained fruits), (add water to get 2 cups)
11 ounce can mandarin orange, drain and reserve juice
13 ounce can pineapple tidbits, drain and reserve juice
15 ounce can fruit thingytail, drain and reserve juice
1 pint heavy whipping cream, whipped
In a small saucepan, cook the tapioca with milk and boil until it
thickens. In another saucepan, bring the fruit juice/water to a boil,
mix with lemon jell-o. Remove from heat and combine pudding and jell-o
together. Mix well. Set aside and allow to cool. When cool, add fruit
and whipped cream. Set overnight in refrigerator