Fluffy Raspberry Tapioca Pudding

1. 1

   Beat egg and milk in medium saucepan with wire whisk until well blended.

2. 2

   Stir in sugar and tapioca.

3. 3

   Let stand 5 min.

4. 4

   Bring to full rolling boil on medium heat, stirring constantly.

5. 5

   Remove from heat.

6. 6

   Stir in vanilla.

7. 7

   Pour into medium bowl.

8. 8

   Place plastic wrap directly on surface of pudding.

9. 9

   Refrigerate 1 hour or until cooled.

10. 10

    (Pudding thickens as it cools.)

11. 11

    Gently stir in whipped topping.

12. 12

    Add jam; stir slightly to swirl.

No additional tips available.