Beat egg and milk in medium saucepan with wire whisk until well blended. Add tapioca and sugar; mix well. Let stand 5 min.
Bring to full rolling boil on medium heat, stirring constantly. (Pudding will thicken as it cools.) Remove from heat. Stir in vanilla. Pour into medium bowl. Place piece of plastic wrap directly on surface of pudding.
Refrigerate 1 hour or until cooled. Gently stir in whipped topping. Layer tapioca mixture alternately with the strawberries in eight parfait glasses. Serve immediately. Or, cover and refrigerate until ready to serve.
Garnish with additional whipped topping and fresh strawberries.
Calories From Fat
% Daily Value*
Total Fat 4g
Saturated Fat 2.5g
Trans Fat 0g
Total Carbohydrates 26g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
8 servings, about 2/3 cup each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.