Easy and Light Salad Great for Spring Luncheons

This Jello salad is so easy and light making it a great addition to any Springtime luncheon.  This recipe can be made up to two days ahead of time and refrigerated until ready to use.

Frog Eye Salad

1 recipe of tapioca pudding

2 recipes of Jello (flavors of your choice), small box.

1 can of crushed pineapple, drained

1 regular container of Cool Whip

Make the tapioca pudding according to the recipe on the box.

Make the Jello according to the recipe on the box but instead of adding 2 cups of cold water, only add 1 1/2 (this is for two boxes of Jello, if using one box of Jello, only add 3/4 cup of cold water).  Allow the Jello to set to a soft set.  (I used one small box of orange and one small box of mango).

Drain the pineapple.

In a large bowl, add the tapioca and Jello.  Carefully fold together until almost blended.  Add the pineapple and Cool Whip and fold together until blended.  Refrigerate for 2 hours or until ready to serve.