Boil water, orange jello and tapioca pudding for 3 minutes on stove.
Remove from heat and let cool some.
Let set in refrigerator until it starts to gel.
Use mixer and add softened Cool Whip.
Then add drained oranges.
Use fruit juice from oranges and add water to make 3 cups.
Return to refrigerator and let set.
Kids like this salad.
Put into mold if desired.
For the tapioca:
Place the tapioca pearls in a container large
vanilla extract, salt, and tapioca pearls in a slow cooker
Bring the water to a boil in a large saucepan. Whisk in the orange gelatin mix, vanilla pudding mix and tapioca pudding mix. Return to a boil and cook for 1 minute, stirring constantly. Remove from the heat and allow to cool completely. Fold in mandarin oranges, pineapple and whipped topping. Transfer to a serving bowl and refrigerate for at least 2 hours. Fluff the top using a spoon before serving.
Cook tapioca puddings in water for 3 minutes.
Add gelatin, then cool until slightly jelled.
Drain pineapple thoroughly; add, along with whipped cream to the pudding mixture.
This salad does not get stiff enough to set in a mold, so put in a dish and refrigerate.
Whipped topping may be substituted for whipped cream.
he egg substitute, tapioca and sugar; let stand for 5 minutes.
Mix together tapioca pudding, Jell-O, vanilla pudding and water in saucepan.
Bring to boil for a few minutes, until thick.
Cool, then add Cool Whip and drained Mandarin oranges.
Chill.
Open and drain all fruit, saving the juice.
Set aside.
It should be about 3 cups.
Add 1/2 cup orange juice.
Cook the pudding, using the 3 1/2 cups juice as you would milk.
Cool the pudding.
Drain the cherries and wash them often so the color won't mix with the fruit.
Slice the bananas over the drained fruit and cherries.
Pour the tapioca pudding over all.
Chill for at least 1 hour, or keep overnight in refrigerator.
Cook together the first 4 ingredients for 2 minutes.
Cool, then add whipped topping and oranges.
Very simple and delicious!
Cook packages of tapioca pudding with only 3 cups liquid. Drain juice from oranges and pineapple and add enough water to make 3 cups.
Cool.
Add oranges, pineapple and the Cool Whip. Refrigerate.
This keeps for days.
To boiling water, add Jell-O, tapioca pudding and vanilla pudding.
Let this mixture thicken and add remaining ingredients. Serve when chilled.
ntinue to stir constantly for one minute and then
Bring the water to a boil in a large pot; add the tapioca pearls and cook until translucent, 25 to 30 minutes. Stir the sugar and coconut into the tapioca and return the mixture to a boil; remove immediately from heat. Divide into 4 small bowls.
Stir the coconut cream and salt together in a small saucepan over medium-lot heat; cook until warm but do not boil, 5 to 10 minutes. Remove from heat. Spoon 1 to 2 tablespoons of the mixture over each serving of the tapioca pudding.
Mix in large saucepan juice from mandarin oranges with enough water for 3 cups.
Add jello and tapioca pudding mix.
Bring to boil.
Cool completely.
Add oranges and Cool Whip.
Pour in glass dish and refrigerate.
Mix tapioca pudding and Jell-O with the water and boil rapidly for 1 minute over medium heat, stirring.
Chill until thickened.
Fold in whipped topping & strawberries.
Pour into a 9x12\" dish & refrigerate until firm.
Cut into squares to serve, if desired can put cut salad on a small lettuce lined plate.
It is also good using raspberry flavored Jell-O & raspberries in place of the strawberry.
In a medium saucepan, stir together vanilla pudding, tapioca pudding and orange Jell-0.
Drain oranges, reserving juice.
Add enough water to reserved juice to make 3 cups of liquid.
Pour over dry mixes and bring to a boil.
Remove from heat when all dry ingredients are dissolved and cool.
Add whipped topping and oranges and mix well.
Refrigerate until ready to serve.
Pour the dry puddings and dry jello into a medium pan.
Add the water and stir until well blended.
Bring to a boil and boil for one full minute.
Pour into a large bowl and let it set up in the refrigerator overnight.
When ready to serve, stir up the mixture a bit to loosen it up.
Add the Cool Whip and mix together til pretty well blended.
Add the raspberries.
For the pudding: lightly grease a 500ml ring
Drain fruit and reserve juices.
Mix juices with pudding and tapioca pudding and cook over medium heat, stirring constantly, until it bubbles.
Cool and add fruit.
Take
the juice from the pineapple and mandarin oranges and add
water\tto
equal
3
cups.
Add Tang and the tapioca pudding; mix
well.
Cook
on
the\tstove until it comes to a full\tboil and thicken, mixing constantly.
Remove from heat, add
Knox gelatine and stir quickly.\tCool slightly, add fruit and chill.