 | | Orange Tapioca Fruit Salad |
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1 med. can pineapple chunks, drained and- juice reserved
1 (11 oz) can mandarin oranges, drained and juice reserved
2 pkg. orange tapioca pudding
2 or 3 bananas, cut
1/2 lb. green grapes or canned |
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| Instructions |
| Add enough water to fruit juices to make 3 cups liquid. Mix with tapioca pudding; cook until thickened. Cool. Add fruits; mix lightly. Chill. Serve on lettuce leaves or in lettuce-lined salad bowl. Vanilla or lemon tapioca pudding may be used with 1/4 can concentrated frozen orange juice instead of orange tapioca pudding.
Yield: 10 servings. |
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