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Strawberry Tapioca Fluff recipe

If you remember the ’50’s or are lookingfor a nostalgic treat, give this dessert a whirl. It’s sure tobring back memories of the ‘olden days’.

Recipe: Strawberry TapiocaFluff

1 (3.5-ounce) package vanilla puddingmix, (not instant)
1/2 cup tapioca
1 (3.5-ounce) package strawberry gelatin
3 cups warm water
2 cups sliced fresh strawberries
1 (8-ounce) container frozen non-dairy whipped topping, thawed

  • In a saucepan mix together vanilla puddingmix, tapioca, and strawberry gelatin. Stir in warm water. Cookon medium heat until thickened. Remove from the heat and chillin the refrigerator until slightly thickened but not set.
  • Stir in sliced strawberries; mix well.
  • Fold in whipped topping until blended.
  • Pour into 9 x 9 x 2-inch pan.
  • Refrigerate 4 hours or overnight.
  • Cut into squares to serve.

    Makes 9 servings.

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  • Comments



    I was wondering if this recipe could be canned. I m looking for a great strawberry rhubarb pie filling to can as I just bought 4 flats of strawberries and currently have an abundance of rhubarb in my garden. Obviously you wouldn t can the butter but I have never canned anything with tapioca before. Does anyone know if this would work?


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