Cook water, tapioca pudding and jello together until thick, stirring constantly.
Cool in refrigerator.
Drain oranges and add to Cool Whip.
Add crushed pineapple and juice to Cool Whip. Combine Cool Whip mixture and jello mixture and refrigerate.
Bring water to a boil and add tapioca jello pudding and jello. Stir and boil for\t1
minute.
Cool
1
1/2 to 2 hours completely.
Add thawed strawberries and Cool Whip.
Refrigerate and serve.
Cook the first 3 ingredients together until thick; let cool. Mix Dream Whip; add to cooled jello-pudding mixture, along with drained pineapple and oranges.
Refrigerate.
Cook tapioca according to directions on box.
Do not use milk. Use the juice from the oranges and pineapple. Then enough water to equal 3 cups.
Cool.
Cook the first 3 ingredients together until thick; let cool. Mix the Dream Whip according to package directions.
Add the Dream Whip, drained pineapple and oranges to the cooled jello.
Combine water, pudding and jello; bring to a boil and cook 1 minute. Let cool 2 hours to room temperature. Add Cool Whip and fold in mandarin oranges. Save some out to garnish on top of salad.
Combine tapioca, jello and pudding mix with water; cook until thick and bubbly, stirring constantly.
Will burn easily.
When cool, mix with topping and drained oranges.
(Drained juice may be used as part of water.)
Serves 8 or 9.
Goes great with ham or roast.
Boil the water in a saucepan; add the tapioca.
Soak the tapioca in the water for 8 hours, or overnight.
The next day, boil for 10 minutes until almost clear.
Add the sugar and Jell-O; let cool until stiff.
Add in the fruit; mix.
Top with whipped topping if desired.
Divide into serving dishes; serve and enjoy!
Combine tapioca pudding, Jell-O and juice.
Heat mixture until it becomes clear and thick.
Cool until set.
Fold in remaining ingredients.
Garnish with fresh orange slices.
Serve chilled.
Drain oranges and pineapple, saving juice.
Add enough water to make 3 cups.
Use to make the tapioca pudding.
Cook until thick, then cool. Turn in oranges, pineapple, sliced banana and drained cherries.
Serve well cooled.
Combine the milk, sugar and tapioca in the insert. Stir well
Mix the gelatine with cold water to dissolve.
Save juice from fruit to make 1 cup; add 2 cups of water and the puddings.
Heat, stirring constantly, until boiling.
Add gelatine mixture and beat thoroughly.
Add fruits and refrigerate.
Double recipe for a 9 x 13-inch pan.
This jello will not melt.
ny yolk mixed into the recipe). Spread and press firmly into
Boil water. Thoroughly dissolve orange jello and tapioca pudding in water (the tapioca will tend to settle and clump if not stirred completely). Refrigerate until partially set (2 to 3 hours). Thaw Cool Whip and stir into partly set jello until it is mixed and smooth. Stir in oranges and refrigerate until ready to serve. Also good with raspberries and raspberry jello or strawberries and strawberry jello, etc.
Heat water; add sugar and salt.
Bring to boil and add tapioca and simmer about 5 to 10 minutes until tapioca is clear. Immediately add jello.
Frozen strawberries can be put in while hot to melt.
Cool before adding fresh strawberries.
This is also good to use with fresh peaches and peach jello.
Place first four ingredients into a large kettle and bring to a boil.
Add jello.
Cook on medium heat until rhubarb is tender and falls apart.
Cool. Top with Cool Whip before serving, if desired.
When water boils, add tapioca.
Keep water boiling rapidly. Do not drain.
When tapioca is clear (about 15 minutes), add jello and sugar.
When cool and thickened, stir in whipped topping. Fruits are optional.
If using strawberry jello, use strawberries. If using raspberry jello, use raspberries.
Dissolve jello and tapioca in boiling water.
Stir well. Refrigerate overnight.
Next day, whip well.
Add Cool Whip and blend.
Fold in oranges.
Add to the syrup from fruit enough water to make 6 cups of liquid.
Bring to a boil.
Add tapioca and boil 10 minutes, stirring occasionally.
Let stand 10 minutes, stirring several times.
Add jello from the box, sugar and salt.
When completely cool, add pineapple and oranges.
Whip the whipping cream and sweeten to taste, then add to tapioca mixture.
When water is boiling, add tapioca.
Boil 8 to 10 minutes at a medium boil, stirring until it is clear and tapioca is soft.
Add cherry jello, sugar, fruit cocktail and crushed pineapple. Refrigerate.
Right before serving, fold in Cool
Whip.