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Tapioca Pudding

 Tapioca Pudding
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
50-60 ServingsPrep: 10 min. + chilling Cook: 5 min. + cooling

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.