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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 50 |
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The best thing about this creamy, old-fashioned pudding is that it's made the night before. That's a real plus when cooking for a crowd.Bernice Hartje, Cavalier, North Dakota Ingredients:
4 packages (3 ounces each) tapioca pudding mix |
8 cups milk |
1 carton (16 ounces) frozen whipped topping, thawed |
2 cans (15-3/4 ounces each) lemon pie filling |
4 cans (15 ounces each) fruit cocktail, drained |
4 cans (15 ounces each) mandarin oranges, drained |
1 can (20 ounces) crushed pineapple, drained |
1 package (10-1/2 ounces) pastel or plain miniature marshmallows |
Directions:
1. In a Dutch oven, cook pudding and milk according to package directions. Transfer to a large bowl and refrigerate until chilled. In another bowl, fold whipped topping into pie filling. Gently stir in the remaining ingredients. Fold in pudding. Refrigerate overnight. Yield: 50-60 servings.
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