Tapioca Pudding - cooking recipe

Ingredients

4 (3 oz. each) pkg. tapioca pudding mix
4 c milk
1 (16 oz.) carton frozen whipped topping, thawed
2 (22 oz. each) cans lemon pie filling
1 (10 1/2 oz.) pkg. colored or white miniature marshmallows
4 (17 oz. each) cans fruit cocktail, drained
4 (15 oz. each) cans mandarin oranges, drained
1 (20 oz.) can crushed pineapple, drained

Preparation

In a large saucepan, cook pudding and milk according to package directions; cool.
In a large bowl, fold whipped topping into pie filling.
Add the remaining ingredients; stir gently. Fold in pudding.
Refrigerate overnight.
Yields 70 to 80 servings.