ORANGE TAPIOCA SALAD
Fresh, fruity flavor makes this pretty salad popular with all ages. Our whole family really digs into its fluffy goodness. I can put it together in the morning or even the night before and pop it in the fridge until suppertime. -Denise Nebel, Wayland, Iowa
Provided by Taste of Home
Categories Lunch Side Dishes
Time 15m
Yield 12-14 servings.
Number Of Ingredients 7
Steps:
- In a saucepan, bring water to a boil. Whisk in gelatin and pudding mixes. Return to a boil, stirring constantly; boil for 1 minute. Remove from the heat and cool completely. Fold in oranges, pineapple and whipped topping. Spoon into a serving bowl. Cover and refrigerate for 2 hours.
Nutrition Facts :
ORANGE TAPIOCA PUDDING SALAD RECIPE - (4.3/5)
Provided by á-46330
Number Of Ingredients 5
Steps:
- Mix jello and pudding mix with 3 1/2 cups of water in pad on stove. Bring to a boil while stirring. Cool completely. Mix in oranges and Cool Whip. Chill to set.
ORANGE TAPIOCA SALAD RECIPE
Provided by RecipeTips
Number Of Ingredients 5
Steps:
- In a large saucepan, combine the jello, tapioca pudding and water. Bring to a boil for 2 minutes. Allow to cool in pan for 30 minutes and then tranfer to the refrigerator until set and chilled. Fold in mandarin oranges and non dairy whipped topping. Cover and store in the refrigerator until ready to serve.
ORANGE TAPIOCA SALAD
Orange cream flavored gelatin salad with pineapple and mandarin oranges. A family favorite in the summer.
Provided by SILKYMAMMA
Categories Desserts Specialty Dessert Recipes Dessert Salad Recipes Jell-O® Salad
Time 2h50m
Yield 8
Number Of Ingredients 7
Steps:
- Bring the water to a boil in a large saucepan. Whisk in the orange gelatin mix, vanilla pudding mix and tapioca pudding mix. Return to a boil and cook for 1 minute, stirring constantly. Remove from the heat and allow to cool completely. Fold in mandarin oranges, pineapple and whipped topping. Transfer to a serving bowl and refrigerate for at least 2 hours. Fluff the top using a spoon before serving.
Nutrition Facts : Calories 244.9 calories, Carbohydrate 45.4 g, Fat 7.3 g, Fiber 0.6 g, Protein 1.8 g, SaturatedFat 6.2 g, Sodium 266.8 mg, Sugar 39.6 g
ORANGE TAPIOCA SALAD
Make and share this Orange Tapioca Salad recipe from Food.com.
Provided by Charlotte J
Categories Dessert
Time 2h8m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Mix pudding and jello with water and microwave 8 minutes on"High", stir every 2 minutes.
- Remove and chill until almost set.
- Add oranges and Cool Whip; mix.
- Chill until set.
Nutrition Facts : Calories 236.7, Fat 4.8, SaturatedFat 4.1, Sodium 232.2, Carbohydrate 48.6, Fiber 0.1, Sugar 38.2, Protein 1.4
ORANGE TAPIOCA SALAD RECIPE - (4.6/5)
Provided by á-162246
Number Of Ingredients 5
Steps:
- Combine juice from oranges with enough water to make 3 cups. Add tapioca and gelatin. Cook until thick. Cool. Fold in oranges, marshmallows and Cool Whip.
ORANGE TAPIOCA SALAD II
This is just a little bit different from my first Orange Tapioca Salad. Less vanilla and more whipped topping in this one.
Provided by Charlotte J
Categories Oranges
Time 15m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- In a medium saucepan, stir together vanilla pudding, tapioca pudding and orange Jell-0.
- Drain oranges, reserving juice.
- Add enough water to reserved juice to make 3 cups of liquid.
- Pour over dry mixes and bring to a boil.
- Remove from heat when all dry ingredients are dissolved and cool.
- Add whipped topping and oranges and mix well.
- Refrigerate until ready to serve.
Nutrition Facts : Calories 231.7, Fat 4.6, SaturatedFat 2.8, Cholesterol 15.2, Sodium 267.3, Carbohydrate 47, Fiber 0.8, Sugar 38.3, Protein 2.1
ORANGE TAPIOCA PUDDING
I like this recipe from wailana yoga because it is simple, quick, tasty, and vegetarian (what's not to love?" Enjoy!
Provided by falling.star291
Categories Dessert
Time 15m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Remove the rind from the orange and lemon using the smallest holes on a box grater. Set aside. Cut the ends off the orange. Remove the peel and outer membranes by following the curve of the fruit with a paring knife. Cut and lift the orange sections away from the membranes. Place in a bowl, cover, and chill.
- In a large saucepan combine the milk, rinds, and the remaining ingredients, including the vanilla seeds. Let sit for 5 minutes. Bring to a boil on medium heat, stirring constantly. Remove from the heat and cool for 30 minutes. Stir well, then place the mixture in a glass bowl, cover, and chill for 3-4 hours.
- To serve, give the tapioca a quick stir and remove the vanilla bean. Spoon the tapioca into individual bowls and garnish with the orange sections.
- Serves 6.
- *Dried vanilla beans are about 5-8 inches long, wrinkled yet supple, and dark brown in color. To split, carefully cut lengthwise from end to end. Inside you will see a dark brown mass of seeds so tiny that they merge together into a soft pulp. Use a knife to scrape these seeds from the bean.
Nutrition Facts : Calories 546, Fat 16.3, SaturatedFat 10.1, Cholesterol 61.3, Sodium 453.4, Carbohydrate 94.3, Fiber 0.6, Sugar 66.5, Protein 8.7
ORANGE TAPIOCA SALAD
This recipe is a compilation of several different recipes using ingredients I had on hand. Hope you enjoy!
Provided by Michelle in KY
Categories Low Cholesterol
Time 3h3m
Yield 8-10 serving(s)
Number Of Ingredients 10
Steps:
- In saucepan, bring water to a boil.
- Combine dry ingredients in a small bowl and whisk into boiling water, stirring constantly.
- Return to boil and cook for 1 minute, stirring constantly.
- Remove from heat and let cool completely.
- Fold in vanilla, oranges, pineapple, and whipped topping.
- Transfer to a serving bowl.
- Cover and refrigerate for 2 hours or more until set.
- Serve.
ORANGE TAPIOCA PUDDING
Provided by Ruth Cousineau
Categories Liqueur Milk/Cream Mixer Fruit Dessert Vegetarian Orange Chill Tapioca Simmer Gourmet Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 7
Steps:
- Finely grate enough orange zest to measure 1 teaspoon. Cut remaining peel and white pith from oranges with a sharp knife, then discard. Cut segments free from membranes, letting them drop into a bowl, then squeeze enough juice from membranes to measure 3 tablespoons, adding it to segments. Add liqueur and 2 tablespoons sugar and toss with segments. Let macerate 20 minutes.
- While orange segments macerate, cook tapioca, milk, grated zest, 1/3 cup sugar, and 1/8 teaspoon salt in a heavy medium saucepan over medium heat, stirring, until sugar has dissolved. Bring to a boil, stirring occasionally, then reduce heat to medium-low and gently simmer, stirring constantly, until thickened, about 10 minutes. Drain orange segments in a sieve over saucepan to add liquid to tapioca (reserve segments), then gently simmer, stirring constantly, until tapioca pearls are completely translucent, 20 to 30 minutes.
- Whisk together egg yolks in a metal bowl, then gradually whisk hot pudding into yolks. Quick-chill by setting bowl in an ice bath and stirring occasionally until cool (pudding will be very thick).
- Beat egg whites with a pinch of salt using an electric mixer until they just hold soft peaks. Add remaining tablespoon sugar and beat whites until they just hold stiff peaks.
- Beat cream in another bowl with cleaned beaters until it just holds stiff peaks. Fold whites, then cream, into pudding gently but thoroughly.
- Divide orange segments among 6 glasses, ramekins, or small bowls and top with pudding. Chill, covered, at least 1 hour.
ORANGE TAPIOCA SALAD
Orange cream-flavored gelatin salad with pineapple and mandarin oranges. This orange tapioca salad is a family favorite in the summer.
Provided by SILKYMAMMA
Categories Jell-O® Salad
Time 2h50m
Yield 8
Number Of Ingredients 7
Steps:
- Bring water to a boil in a large saucepan. Whisk in orange gelatin mix, vanilla pudding mix, and tapioca pudding mix. Return to a boil and cook for 1 minute, stirring constantly. Remove from heat and allow to cool completely.
- Fold in mandarin oranges, crushed pineapple, and whipped topping; transfer to a serving bowl.
- Chill in the refrigerator for at least 2 hours. Use a spoon to fluff top before serving.
Nutrition Facts : Calories 244.9 calories, Carbohydrate 45.4 g, Fat 7.3 g, Fiber 0.6 g, Protein 1.8 g, SaturatedFat 6.2 g, Sodium 266.8 mg, Sugar 39.6 g
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