Yield: 8 Servings
| Measure | Ingredient |
|---|---|
| 1 \N | Box (small) orange Jello |
| 2 \N | Boxes (small) vanilla tapioca pudding |
| 3 cups | Water |
| 1 can | (15.75-oz) (drained) crushed pineapple |
| 1 carton | (medium) Cool Whip |
Date: Fri, 21 Jun 1996 14:02:22 -0400 From: Chris Susalski <DntlQueen@...> Bring water to boil, add jello & pudding, stir until dissolved; bring back to boil; set off stove to cool. Fold in pineapple and cool whip.
Refrigerate overnight.
Personal notes: I used whipping cream, as I had a carton I wanted to use up before it went bad, and it seemed to make no difference. This is a wonderfully cool creamy salad/dessert. (Almost like ice cream.) It would work either way. It keeps well too. (About a week in the icebox.) EAT-L DIGEST 20 JUNE 1996
From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive, .