Chewin'

the News

June 2008

Orange Tapioca Salad

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Recipes:	1	2	3	4	5	6
Servings:	12	24	36	48	60	72
Ingredients:
Tapioca pudding mix; 3 oz.	2 boxes	4 boxes	6 boxes	8 boxes	10 boxes	12 boxes
Orange gelatin (such as Jell-o®);   3 oz.	2 boxes	4 boxes	6 boxes	8 boxes	10 boxes	12 boxes
Boiling water	4 C.	8 C.	12 C.	16 C.	20 C.	24 C.
Canned mandarin oranges; drained	11 oz.	22 oz.	33 oz.	44 oz.	55 oz.	66 oz.
Whipped topping; thawed	8 oz.	16 oz.	24 oz.	32 oz.	40 oz.	48 oz.
Miniature marshmallows	1-1/2 C.	3 C.	4-1/2 C.	6 C.	7-1/2 C.	9 C.

Assembly Directions:

In a sauce pan stir together the tapioca pudding mix and the orange gelatin. Add the boiling water. Stir until completely dissolved. Bring mixture to a boil. Cook until the mixture thickens. Cool mixture. Once cooled, stir in oranges, whipped topping and marshmallows. Pour into freezer containers. Chill until firm.

Freezing Directions:

Seal label and freeze.

Serving Directions:

Thaw and enjoy!

Nutritional Info: 

Per Serving: 199 Calories; 4g Fat (16.7% calories from fat); 1g Protein; 39g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 124mg Sodium. 

Exchanges: 1/2 Fruit; 1/2 Fat; 2 Other Carbohydrates.

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