Bring 6 cups water to a boil, add 1 1/2 cups medium tapioca. Cook until not quite clear, add pinch of salt.
In saucepan add:
Beat 4 egg yolks with 1/2 cup water and carefully add to rest of sauce. Bring to full boil, stirring constantly.
Add 1/4 tsp. baking soda, remove from heat. Stir in 1 tsp. vanilla and 1 tsp. maple flavoring
Refrigerate for at least 4 hours and carefully fold in a large container of Cool Whip.
By Margie from Mount Vernon, Ohio
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