The Best Jello Salad

Years ago my MIL passed along a cookbook called  Joys of Jello.  I wanted to find a publish date, but there was nary a one to be found in the actual book.  After a quick google search, I found it.  Published in 1963.  Someone is selling one on Amazon for $12.99.  I think I'll hold on to mine for a few more years (although mine is certainly not in mint condition, as someone - most certainly a child - apparently tried to take a bite out of it, AND the cover has a lovely pencil scribble across the front).  For whatever reason, though, through several cookbook-reduction/life-simplifying sessions, I have not been able to part with this particular book.  

I find it fascinating.

Where else could you possibly find a Jello recipe called Sea Dream?

or Vegetable Trio?

a plethora of interesting recipes calling for anything from cabbage, green peppers, and cauliflower, to ham, green olives, and lima beans???

Did you know that at one time (most likely that 1963 era) you could find Jello in a variety of savory flavors like celery, mixed vegetable, seasoned tomato, and Italian salad?

Like I said, FASCINATING.

Here's my current favorite Jello Salad, recipe courtesy of my friend Jeanne (who saved me on the 4th of July when I was trying to make it from memory - not a good idea  - for the whole gang and needed clarification.  She was in Hawaii - I had forgotten the time difference - and returned my call, apologizing for the delay in her response, but it was only 7am there.  She's a gem).

(I usually double the recipe when I am making it for a group.)

Jeanne Leak's Jello Salad

1 small pkg. cook-style vanilla pudding (can use sugar-free)

1 small pkg. cook-style tapioca pudding (can use fat free)

1 small pkg. Jello (can use sugar-free, any flavor)

3 cups water

Mix all together and bring to a boil.  Let cool 2 to 3 hours or overnight in the refrigerator.

Mix cooled Jello, making sure to blend well (no chunks - I use a big whisk).

Fold in fruit of your choice (mandarin oranges, strawberries, or my favorite, raspberries)

and 1 (8oz) Cool Whip (can use light - NOT fat free).

You can serve immediately, or refrigerate for later.

YUM-O.

It's a little reminiscent of the Jello salad that has cottage cheese, WITHOUT the cottage cheese.  The tapioca pudding absorbs the jello, and you end up with brightly colored tiny soft balls of tapioca.

Much better than Jello with celery, carrots, shrimp, and ham, in my humble opinion.