Montana's Oldest Pottery House

Orange Tapioca Salad

From the kitchen of Vera Dowling

Perfect for one of our Bowls, #W64, #W64S, #W66, #W67

3 Cups Water
1 Box Orange Jello (small)
1 Box Instant Vanilla Pudding (small)
1 Package Tapioca Pudding Mix (small)
1 15-oz Can Mandarin Oranges (drained)
1 8-oz Can Crushed Pineapple (drained)
1 Carton Frozen Whipped Topping (thawed)

In a sauce pan, bring water to a boil. Whisk in gelatin and pudding mixes. Return to boil, stirring constantly. Boil for one minute. Remove from heat and cool completely. Fold in oranges, pineapple and whipped topping. Spoon into serving bowl.

Cover and refrigerate for 2 hours.