Strawberry Tapioca Salad Recipes

Steps:

• 1. Puree the strawberries in a food processor bowl with 1/2 cup of the sugar or place the berries and sugar in a bowl and use a potato masher to crush; set aside.
• 2. In a large saucepan, combine the boiling water, tapioca, and salt; allow mixture to stand for 10 minutes. Cook, stirring frequently, over medium heat for 15 minutes or until the tapioca is clear. Stir in the remaining sugar and the butter.
• 3. Remove the pan from the heat and whisk in the lemon juice, almond extract, and food coloring. Then stir in the strawberries, mixing well.Chill for several hours, then serve in small bowls, garnish with whipped cream and fresh mint leaves.

Steps:

• Mix tapioca pudding and Jell-O with the water and boil rapidly for 1 minute over medium heat, stirring.
• Chill until thickened.
• Fold in whipped topping & strawberries.
• Pour into a 9x12" dish & refrigerate until firm.
• Cut into squares to serve, if desired can put cut salad on a small lettuce lined plate.
• It is also good using raspberry flavored Jell-O & raspberries in place of the strawberry.

Steps:

• Mix the starch, sugar and salt in the top of a double boiler, and beat in the eggs. Make sure there are no lumps of cornstarch left.
• Beat the milk slowly into the egg mixture.
• Cook, stirring constantly, until thickened.
• Remove from the heat at once and beat in the vanilla.
• Divide the custard evenly amongst 6 serving dishes.
• Mix the strawberries, water, sugar, honey, salt and tapioca in a large pot and bring to a boil. Stir frequently.
• Simmer until the tapioca is clear, the strawberrries are soft, and the mixture is somewhat thickened.
• Stir in the lemon or lime juice.
• Spoon the strawberries evenly over the custard.
• Chill until set.

Steps:

• Cook tapioca and water on very low heat until thick and clear.
• Add jello and sugar and stir until dissolved.
• Add frozen berries. Chill in refrigerator.
• When mixture is cool and thick, add whipped cream, if desired.

Steps:

• In a saucepan mix together vanilla pudding mix, tapioca and strawberry gelatin. Stir in warm water. Cook over medium heat until thickened. Remove from the heat and chill in the refrigerator until slightly thickened but not set.
• Stir in sliced strawberries; mix well. Fold in whipped topping until blended. Pour into a 9-inch square pan.
• Refrigerate 4 hours or overnight.
• Cut into squares to serve.

Steps:

• boil water, tapioca and sugar till mixture begins to thicken -- remove from heat.
• add crushed strawberries.cool --
• serve with whipped topping.

Steps:

• 1. Mix pudding and jello with water and boil rapidly for 1 minute. Chill until thickened. Fold in Cool Whip and strawberries.
• 2. Put into a 9x13 dish and chill until firm.