INGREDIENTS

INSTRUCTIONS

With quick-cooking tapioca or any of the 3 packaged prepared tapioca
puddings, making dessert is easy.  Tapioca Cream, Buffet Style. Place
bowl of fluffy tapioca cream on  chop plate or platter. Around it,
arrange just-thawed frozen  pineapple chunks, Bing cherries, bananas on
half shell. Garnish with  mint and dried apricots (plumped for 10 min.
in strainer over boiling  water).  Marbled Cream. Into sherbet or tall
glasses, spoon tapioca cream, in  layers, with one of these:  Melted
semisweet-chocolate pieces, chopped walnuts Canned crushed  pineapple,
flavored with peppermint extract, then tinted green Cut-up  oranges and
snipped fresh mint Brown sugar and butter, melted until  syrupy Melted
currant jelly, tossed with coconut Canned whole-fruit  apricot nectar
or strained peaches (baby pack), flavored with almond  extract Canned
cranberry sauce, mixed with slivered almonds  Frosted Tapioca. After
spooning tapioca cream into dessert dishes,  spoon on one of these:
Strawberry, chocolate, or cherry-vanilla ice  cream Just-thawed
quick-frozen strawberries or raspberries Whipped  cream, topped with
snipped gumdrops Crushed peanut brittle or  peppermint candy Snipped
dates, or dried figs, and chopped nuts,  moistened with thawed frozen
orange-juice concentrate Shredded  coconut with grated orange rind Pink
rhubarb sauce  Tapioca Ripple. Fold any of these into tapioca: Cut-up
maraschino  cherries and snipped marshmallows, mixed with whipped cream
Green-tinted coconut and canned pineapple tidbits Drained canned Bing
cherries Salted peanuts, bit of chocolate or butterscotch sauce
Chopped unpared red apple Raspberry, strawberry, or peach jam or
preserves

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