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Tapioca Pudding Recipe

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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
TOTAL TIME: Prep: 10 min. + chilling Cook: 5 min. + cooling
MAKES:50-60 servings
TOTAL TIME: Prep: 10 min. + chilling Cook: 5 min. + cooling
MAKES: 50-60 servings

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

Nutritional Facts

1/2 cup: 103 calories, 3g fat (2g saturated fat), 14mg cholesterol, 32mg sodium, 18g carbohydrate (14g sugars, 0g fiber), 2g protein .

Directions

  1. 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.
Originally published as Tapioca Pudding in Taste of Home August/September 1994, p54


Reviews for Tapioca Pudding

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5 Star
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MY REVIEW
Dinah353 7810
Reviewed Jun. 5, 2010

"This recipe is always a big hit when I take it to picnics."

MY REVIEW
Dinah353 12376
Reviewed Jan. 20, 2010

"I make this recipe quite a bit and it's always a big hit. Everybody wants the recipe"

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