This salad has a creamy texture and a delicate citrus flavor.
It is a light treat with a heavy meal or can serve as the dessert
at a summer luncheon.
ORANGE TAPIOCA SALAD
1 pkg. orange gelatin
1 pkg. instant vanilla pudding mix
1 pkg. tapioca pudding mix
(4 serving size each)
2 cups water
Combine gelatin and pudding mixes. Add water and stir until blended.
Cook over medium heat until mixture boils, stirring constantly; boil
for 1 minute. Remove from heat and chill completely.
2 cans (11 oz.) mandarin oranges, drained
1 carton (8 oz.) frozen whipped topping, thawed
Whisk cooled pudding vigorously until smooth. Fold oranges and
whipped topping into pudding mixture. Spoon into a serving bowl.
Cover and refrigerate for 2 hours or longer.
Yield: 8 to 10 servings