Ingredients for Strawberry Jello Tapioca Fluff
- 1 (3.4 ounce) package instant vanilla pudding mix
- 1/2 cup quick-cooking tapioca
- 1 (3 ounce) package strawberry gelatin
- 2 cups warm water
- Fresh Strawberries
- Cool Whip
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How to Make Strawberry Jello Tapioca Fluff
- In a medium saucepan, whisk together 1 (3.4 ounce) package instant vanilla pudding mix, 1/2 cup quick-cooking tapioca, and 1 (3 ounce) package strawberry gelatin.
- Gradually whisk in 2 cups of warm water until smooth.
- Cook over medium heat, stirring constantly, until the mixture comes to a boil and thickens, about 5-7 minutes.
- Remove from heat and pour into a large bowl. Cover with plastic wrap, pressing it directly onto the surface to prevent a skin from forming. Refrigerate until slightly thickened but not set, about 1-2 hours.
- Gently stir in 2 cups sliced fresh strawberries.
- Mix until well combined.
- Fold in 1 (8 ounce) container of whipped topping until just blended. Be careful not to overmix.
- Pour into a greased 9x13 inch baking dish or a 9-inch square pan.
- Refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to meld and the dessert to fully set.
- Cut into squares and serve chilled. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
103g
Fat
27g
Carbs
11g
