Tuesday, January 21, 2014

The Best Jello Salad

Here's my current favorite Jello Salad, recipe courtesy of my friend Jeanne (who saved me on the 4th of July when I was trying to make it from memory - not a good idea  - for the whole gang and needed clarification.  She was in Hawaii - I had forgotten the time difference - and returned my call, apologizing for the delay in her response, but it was only 7am there.  She's a gem).

(I usually double the recipe when I am making it for a group.)

Jeanne Leak's Jello Salad

1 small pkg. cook-style vanilla pudding (can use sugar-free)
1 small pkg. cook-style tapioca pudding (can use fat free)
1 small pkg. Jello (can use sugar-free, any flavor)
3 cups water

Mix all together and bring to a boil.  Let cool 2 to 3 hours or overnight in the refrigerator.

Mix cooled Jello, making sure to blend well (no chunks - I use a big whisk).

Fold in fruit of your choice (mandarin oranges, strawberries, or my favorite, raspberries)
and 1 (8oz) Cool Whip (can use light - NOT fat free).

You can serve immediately, or refrigerate for later.

It's a little reminiscent of the Jello salad that has cottage cheese, WITHOUT the cottage cheese.  The tapioca pudding absorbs the jello, and you end up with brightly colored tiny soft balls of tapioca.


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