Drain 1 cup juice from fruit, add 2 cup of water and cook pudding until thick. Remove from heat and stir in Knox gelatin. Beat with mixer for 3 minutes, then add fruit and chill.
By Robin from Washington, IA
Orange Tapioca Salad II
Ingredients
1 package vanilla pudding (3 oz., not instant)
3 cups water
1 can Mandarin oranges, drained
1 can crushed pineapple drained (regular sized can)
1 large Cool Whip
1 package tapioca pudding (3 oz.)
1 package orange jello (3 oz.)
Directions
Combine puddings, Jello, and water in saucepan. Stir until thick and a good boil. Let cool until cold. Have oranges and pineapple cold and then add to jelly mixture. When mixture is getting thick, like egg whites, add Cool Whip. This will make a large dish.
By Robin from Washington, IA
Orange Tapioca Salad III
Ingredients
1 small package orange jello
1 small package instant vanilla pudding
1 small package instant tapioca pudding
3 heaping tsp. of Tang
3 cups boiling water
Directions
Mix dry ingredients with water. Chill till set, about 6 hours. Mix in 1- 8oz. tub whipped topping and 2 cans drained mandarin oranges.
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