Tapioca Pudding Recipe
- 4 (3 ounce) packages tapioca pudding mix
- 4 cups milk
- 1 (16 ounce) container frozen whipped topping, thawed
- 2 (21 ounce) cans lemon pie filling
- 1 (10.5 ounce) package colored or white miniature marshmallows
- 4 (17 ounce) cans fruit cocktail, drained
- 4 (15 ounce) cans mandarin oranges, drained
- 1 (20 ounce) can crushed pineapple, drained
- In a large saucepan, cook pudding and milk according to package directions; cool. In a large bowl, fold whipped topping into pie filling. Add the remaining ingredients; stir gently. Fold in pudding. Refrigerate overnight.
