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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
  • Total Time
    Prep: 10 min. + chilling Cook: 5 min. + cooling
  • Makes
    50-60 servings


  • 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


  • 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.

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