Fluffy Raspberry Tapioca Pudding

By Addie

Creamy whipped topping and sweet raspberry jam turn tapioca pudding into a company-worthy dessert.

Ingredients

• 1 egg
• 2 3/4 cups milk
• 1/3 cup sugar
• 3 Tablespoons MINUTE Tapioca
• 1 teaspoon vanilla
• 1 cup thawed COOL WHIP Whipped Topping
• 2 Tablespoons seedless raspberry jam

Preparation

Step 1

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, if desired.
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REVIEW:

Over and over again this takes the applause at my dinners or luncheons. Keep these wonderful recipes coming!