Creamy whipped topping and sweet raspberry jam turn tapioca pudding into a company-worthy dessert.
What You Need
Original recipe yields 7 servings
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
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Let's 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.
Garnish with additional whipped topping and fresh raspberries just before serving.
Calories From Fat
% Daily Value*
Total Fat 4.5g
Saturated Fat 3g
Trans Fat 0g
Total Carbohydrates 25g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
7 servings, 1/2 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.