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Tapioca Pudding Salad Recipe

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This recipe for Tapioca Pudding Salad, by , is from Carol's Country Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Saturday, January 31, 2009

Category:
Category:

Ingredients:  
Ingredients:  
#2 Can (21/2 c.) Crushed Pineapple, drained, save juice
Large can Mandarin Oranges, drained, save juice
6 c. Liquid, including syrups from fruit & water
1/2 c. Baby Pearl Tapioca (not minute tapioca)
3 oz. pkg. Orange Gelatin
1 c. Sugar
Pinch of Salt
8 oz. Container Cool Whip

Directions:
Directions:
Drain fruit and set aside. Add water to fruit syrup to make 6 c. Bring to a boil and add tapioca. Boil 15 minutes. Let stand 10 minutes. Add gelatin, sugar and salt. When mixture is cool, stir in pineapple and oranges. Let set in refrigerator. Just before serving, stir in Cool Whip.

Number Of Servings:
Number Of Servings:
lots!
Personal Notes:
Personal Notes:
This is so sweet, it's hardly a salad. I think the sugar should be cut in half. I received the recipe in Shipshewanna, Indiana when I purchased baby tapioca. (When Amanda was young, she loved this salad.)

 

 

 

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