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Desserts

Fluffy Raspberry Tapioca Pudding

Fluffy Raspberry Tapioca Pudding recipe
photo by:kraft
Creamy whipped topping and sweet raspberry jam turn tapioca pudding into a company-worthy dessert.
time
prep:
10 min
total:
1 hr 20 min
servings
total:
7 servings, 1/2 cup each
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what you need

1
 egg
2-3/4
cups  milk
1/3
cup  sugar
3
Tbsp.  MINUTE Tapioca
1
tsp.  vanilla
1
cup  thawed COOL WHIP Whipped Topping
2
Tbsp.  seedless raspberry jam

Make It

BEAT egg and milk in medium saucepan with wire whisk until well blended. Stir in sugar and tapioca. Let stand 5 min.

BRING to full rolling boil on medium heat, stirring constantly. Remove from heat. Stir in vanilla. Pour into medium bowl. Place plastic wrap directly on surface of pudding.

REFRIGERATE 1 hour or until cooled. (Pudding thickens as it cools.) Gently stir in whipped topping. Add jam; stir slightly to swirl.

Kraft Kitchens Tips

Special Extra
Garnish with additional whipped topping and fresh raspberries just before serving.
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