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.