This recipe was given to me by Monica Ruelle. It is so yummy! The soft pastel orange color would make it a nice dish to serve at Easter. 🙂
Ok, not the greatest picture. Just trust me. Make a batch and enjoy! If you are a Pampered Chef lover, use your Chillzanne bowl for this (no longer sold, but I love mine!).
1 3oz package orange jello
3 cups water
8 oz container Cool Whip
1 large can mandarin oranges, drained
2 3oz packages cook n serve tapioca pudding
In a medium saucepan dissolve jello in water. Add tapioca pudding. Keep stirring until it comes to a boil. Let cool for 1 to 2 hours. Add Cool Whip and oranges and stir together well. Refrigerate over night or for about 3 hours.
Thank you for stopping by!