Home > Recipes > Tapioca Pudding

Tapioca Pudding Recipe

The best thing about this creamy, old-fashioned pudding is that it's made the night before. That's a real plus when cooking for a crowd.—Bernice Hartje, Cavalier, North Dakota

This recipe is:

Quick

[X]

Rate Tapioca Pudding Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Tapioca Pudding Recipe

Prep: 10 min. + chilling Cook: 5 min. + cooling

Yield: 50-60 Servings

10 5 15

Ingredients

4 packages (3 ounces each) tapioca pudding mix
8 cups milk
1 carton (16 ounces) frozen whipped topping, thawed
2 cans (15-3/4 ounces each) lemon pie filling
4 cans (15 ounces each) fruit cocktail, drained
4 cans (15 ounces each) mandarin oranges, drained
1 can (20 ounces) crushed pineapple, drained
1 package (10-1/2 ounces) pastel or plain miniature marshmallows

Directions

In a Dutch oven, cook pudding and milk according to package directions. Transfer to a large bowl and refrigerate until chilled. In another bowl, fold whipped topping into pie filling. Gently stir in the remaining ingredients. Fold in pudding. Refrigerate overnight. Yield: 50-60 servings.

Nutritional Facts 1 serving (1/2 cup) equals 103 calories, 3 g fat (2 g saturated fat), 14 mg cholesterol, 32 mg sodium, 18 g carbohydrate, trace fiber, 2 g protein.

Originally published as Tapioca Pudding in Taste of Home August/September 1994, p54